Casablanca Couscous Salad

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Casablanca Couscous Salad

 

1 1/2 cups couscous

1/2 teaspoon salt

1/3 cup thinly sliced scallions

1/3 cup dried Turkish apricot slices

1/3 cup sliced pitted dates

1/2 cup shelled pistachio nuts, lightly toasted

1/3 cup chopped fresh cilantro or parsley

 

Dressing:

2 tablespoons blood orange or tangerine juice

1 tablespoon grated zest of blood orange or tangerines

1 tablespoon fresh lemon juice

3/4 teaspoon ground cardamom

1/4 teaspoon ground cumin

1/4 cup extra virgin olive oil

kosher salt, to taste

freshly ground pepper, to taste

 

Place 2 cups of water and the 1/2 teaspoon salt in a

medium-size saucepan. Bring to a boil over high heat

and add the couscous. Stir for 30 seconds, then remove

from the heat and cover the pan. Let sit for 5

minutes, then uncover the pan and fluff the couscous

with a fork to separate the grains. Transfer the

couscous to a large bowl and let it cool to room

temperature.

When the couscous is cool, add the scallions,

apricots, dates, pistachios and cilantro, stirring to

combine.

To make the dressing, combine the blood orange juice,

zest, lemon juice, cardamom, cumin and olive oil in a

small jar. Shake vigorously to combine. Season to

taste with salt and pepper.

Pour the dressing over the couscous salad and stir to

blend. Serve the salad at room temperature for best

results. Serves 6.

 

 

 

 

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