Oftentimes my best recipes get buried in my files and forgotten. This is just such a recipe. I pulled it out to teach to my Foster City Village senior class and when my assistants and I tasted it, we were blown away with how good it is. When the class finally got around to making it, they wrote me glowing reports.
Couscous is dry precooked semolina from North Africa that looks like a grain, but is actually pasta. Original couscous is very small, like quinoa, so I prefer the larger balls, that are called Pearled or Israeli couscous. Trader Joes carries their private label of pearled couscous and it works great in this salad. If you substitute regular couscous, it will cook quicker, so just follow the directions on the package.
I like to flavor the salad boldly, so I use fragrant Middle Eastern spices, like cinnamon, turmeric and ginger. The addition of dried fruits, and crisp vegetables add just the right amount of sweet and savory flavors. This is a great salad to use up the left over veggies in your fridge. Chopped tomatoes, celery, broccoli, cauliflower, just be creative. You can also switch out the beans and the fruit—try pinto or limas, apricots, cranberries, you name it! Just put your own spin on it.
The salad is best served at room temperature. For a large group, it is easy to double the recipe. It might make the perfect side dish you’ve been looking for for your Fourth of July get-together.
These are the ingredients II use for my original salad. But you should feel free to vary them. Just keep the spices the same to retain the Moroccan flavors.
Moroccan Couscous Salad with Chickpeas and Dates
1 tablespoons plus 2 tablespoons olive oil, divided
1 cup pearled (also called Israeli) couscous
2 cups vegetable or chicken broth
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup dark raisins
1/4 cup chopped dates
1 cup chopped zucchini (about 6 oz.)
1/2 cup chopped carrots
1/4 cup chopped green onion, with tops
1/2 of a 15 oz. can chickpeas, drained
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 cup slivered almonds, toasted at 350_ for 10 to 15 minutes, stirring occasionally
1. In a medium saucepan, heat 1 tablespoon of oil over medium high until hot. Add couscous and sauté, stirring occasionally until golden.
2. Slowly add broth, (it will bubble up). Stir in turmeric, cinnamon, ginger, raisins and dates. Bring to a boil. Reduce heat and simmer, uncovered, until couscous is tender, about 12 to 15 minutes.
3.Transfer couscous mixture to a medium mixing bowl and cool to room temperature. Stir in zucchini, carrots, green onion, and chickpeas.
4. In a small bowl, combine the remaining 2 tablespoons olive oil, lemon juice, and salt. Taste and adjust flavors as needed. You want to be able to taste the lemon, but it should not be too strong when swallowed. Pour over salad and toss well, breaking up any clumps. Cover and refrigerate for at least 2 hours for flavors to blend.
To prepare ahead: Salad may be refrigerated overnight. Bring to room temperature before serving.
6. Before serving, sprinkle with almonds.
Makes 4 generous servings.
