Unlike some other cooking posts, this one is going to be short and to the point. Last week I was looking for something to accompany the lemon and garlic chicken I was making and came across a recipe for couscous salad from my Mediterranean Cooking cookbook by Jacqueline Clarke and Joanna Farrow (it’s one I’ve owned since my teen years). I love couscous and even though I am married to someone who thinks it’s “meh” (as in just okay), I could eat the stuff every day just about so it’s a shame I’m not able to blog full-time from Marrakesh. The highlight of my trip to Morocco was definitely feasting on authentic couscous while being able to hear the call to prayer. Although I’m incredibly sad that the tumult in Egypt continues which makes the chances of me visiting there slim anytime soon, I hope one day there will be a permanent transition to peace and stability so I can see how Egyptian couscous compares to Moroccan 🙂
Couscous Salad-North AfricaPosted on June 15, 2012
(Sorry for the bad picture quality, there were just too many yellow hues in the meal)
1 2/3 cups couscous
2 1/4 cps boiling vegetable stock
16-20 black olives
2 small courgettes
1/4 cup flaked almonds, toasted
4 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
a good pinch of cumin
a good pinch of cayenne pepper
Place the couscous in a bowl and pour over the boiling stock. Stir with a fork and then set aside for 10 minutes for the stock to be absorbed. Fluff up with a fork.
Halve the olives, discarding the stones by using the tip of a knife. Top and tail both the courgettes, cut them into slices along the length, then cut each slice into small strips.
Carefully mix the courgettes, olives and toasted almonds into the couscous.
Whisk together the olive oil, lemon juice, herbs, spices and a pinch of salt. Stir into the salad.