Moroccan Cucumber and Tomato Couscous Salad

We like to serve this salad as an accompaniment to lamb charmoula, but it also makes a nice side for steak with cumin-brown-sugar glaze. We adapted the recipe and made it without the couscous for the Eat Local dinner.

For the salad:
1 cup couscous
1/2 cup currants
1/2 small red onion, diced
1/2 teaspoon ground cinnamon
2 cups diced tomatoes
1 tablespoon olive oil
2 cups diced cucumbers
1 tablespoon chopped fresh mint
1/2 cup sliver almonds
For the dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons freshly ground pepper
2 teaspons salt
1 teaspoon ground turmeric
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
1 teaspoon paprika
1/2 teaspoon hot pepper sauce

Cook the couscous according to the package directions and mix in a bowl with currants and onion.
Make the dressing by whisking together all the ingredients in a bowl. Pour half the dressing over the couscous. Cover and let stand at least 2 hours and up to overnight.

Toss diced tomatoes with olive oil and season with salt and pepper. Toss diced cucumbers with pinch of salt. Let each mixture stand 15 minutes then drain off and discard liquids. Stir mint into cucumber.

To serve, place a 4-inch ring in the center of a plate. Toss couscous mixture with almonds and press 1/2 cup of mixture into the ring unti lleve. Add 1/4 cup layer of tomatoes and 1/4 cup later of cucumber mixture. Pack down lightly and carefully remove ring.

Yield: 8 servings.

08:47:00 on 08/01/05 by liz - Category: Recipes



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08/03/08 04:44:04

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