Sunday, August 4, 2013

Moroccan cous cous salad

This is a go to salad for me, when cooking for a crowd. It ticks all the boxes, it is quick and easy to make, keeps well without refrigeration and tastes good. Also it is something that can be made with items that are probably in your pantry right now. Nancy found a recipe for this a few years ago, neither of us can remember where, and it has definitely morphed over the years.

Cous cous is actually a very small pasta, though it looks like a grain. I made this the other evening when we were enjoying yet another beautiful warm evening and wanted to throw dinner together quickly with out shopping.

Feeds 6

1 cup of cous cous
2 cups of boiling water or hot chicken stock
1 teaspoon of ground cardamom
1 small can of garbanzo beans or half a large
1 bunch of green onion chopped
1/3 cup of chopped dates (or raisins)
1/3 cup of roasted almonds slivered or chopped
Juice of one lemon
1/4 cup of olive oil
1/4 cup chopped mint
1/4 cup chopped cilantro

Put the cous cous  and cardamom into a bowl and add the boiling water and 1 teaspoon of salt or stock.

Cover with a plate or saran wrap and leave for at least 5 minutes.  The cous cous will absorb the liquid and should be dry enough to seperate when picked up with a fork.

While the cous cous is absorbing the liquid prepare all the other ingredients. 

 Then using a fork fluff up the cous cous so that it is all separated and resembles rice.

Add all the ingredients, holding back a few almonds.

Mix with a fork being careful to keep the cous cous separate, if you use a spoon it can compact it.

Sprinkle on the remaining almonds and serve. Or you could leave for several hours with no problem. Though you might want to add the almonds at the last minute so that they maintain their crunch.

Delicious served with barbecued meat on a warm summers evening.

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