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Moroccan Couscous Salad

Contributed By: Gina | See all of Gina's recipes
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Rating: 5   Reviews: 1 See Reviews
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I first had a version of this salad at a local cafe, and I thought I would try to clone it (and improve upon it!) at home. I took some to a community potluck, and my dish was emptied lickety-split! Strangers even sought me out to tell me how good it was!
2 cups chicken (or vegetable) stock
1/2 pound Israeli (large-grained) couscous (about 1 1/4 cups)
1/3 cup olive oil
1/3 cup red wine vinegar
juice of half a lemon (1 or 2 tablespoons)
1 tablespoon honey
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
pinch of cayenne (to taste)
1/2 teaspoon black pepper
good of pinch salt (to taste)
1 15.5-ounce can garbanzo beans (chickpeas), drained
4 scallions/green onions, sliced (or 1/2 of a small onion)
1 large carrot, peeled and grated
1 large clove of garlic, peeled and minced
1/2 cup raisins
1/2 bunch Italian parsley, roughly chopped (about 1/2 cup)
sliced, toasted almonds—to garnish
Moroccan Couscous Salad Recipe at
In a medium saucepan, bring vegetable stock to a boil. Add the couscous, bring back to a boil, cover and simmer for ten minutes. In the meantime, whisk together the olive oil, vinegar, lemon juice, honey, and spices in a large bowl. Add the cooked couscous, garbanzo beans, onion, carrot, garlic, and raisins, and stir everything together gently. Mix in the chopped parsley, then taste to correct the seasonings.

Can be served room temperature or chilled. Garnish with sliced, toasted almonds.

Date Added: 06/08/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Nadene Reviewed: 01/29/2010
Awesome and so Easy!
This recipe is a god send! so quick to make and tastes sensational! thanks I will keep this one in my forever recipe book! cheers
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