Moroccan couscous salad is a dish deeply rooted in the rich culinary heritage of Morocco. Couscous itself holds a special place in Moroccan cuisine, with a history dating back centuries. It is believed that couscous was introduced to the region by Berber tribes who inhabited North Africa. Traditionally, couscous was hand-rolled and steamed in a special pot called a couscoussier, resulting in light and fluffy grains.
Over time, Moroccan couscous evolved to incorporate a variety of ingredients, including vibrant fruits, aromatic spices, and fresh herbs. The salad showcases a harmonious blend of flavors. The sweetness of dried apricots, currants, or raisins provides a pleasant contrast to the nutty and earthy notes of toasted almonds. The dressing, infused with cumin and cinnamon, adds depth and warmth, while the citrusy tang from lemon and orange juices balances the overall profile.
Moroccan couscous salad is typically served as a side dish or as part of a mezze spread, a collection of small dishes shared among diners. It is a popular addition to festive occasions, family gatherings, and celebratory feasts in Moroccan culture. The salad is served chilled or at room temperature, allowing the flavors to meld together. It offers a refreshing and light accompaniment to grilled meats, tagines, or roasted vegetables. The vibrant colors and fragrant aromas of the salad make it not only a delightful culinary experience but also a feast for the eyes.
Moroccan Couscous salad
Ingredients
- – 1 cup couscous
- – 1 ¼ cups vegetable or chicken broth
- – ½ cup dried apricots chopped
- – ½ cup dried currants or raisins
- – ¼ cup toasted slivered almonds
- – 1 small red bell pepper diced
- – 1 small yellow bell pepper diced
- – 1 small cucumber seeded and diced
- – 3 green onions thinly sliced
- – ¼ cup fresh parsley chopped
- – ¼ cup fresh mint chopped
For the dressing:
- – ¼ cup extra-virgin olive oil
- – 3 tablespoons fresh lemon juice
- – 2 tablespoons orange juice
- – 1 tablespoon honey
- – 1 teaspoon ground cumin
- – ½ teaspoon ground cinnamon
- – Salt and pepper to taste
Instructions
- In a medium-sized saucepan, bring the vegetable or chicken broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for about 10 minutes, until the couscous absorbs the liquid and becomes fluffy. Fluff the couscous with a fork and let it cool to room temperature.
- In a large bowl, combine the cooled couscous, chopped apricots, currants or raisins, toasted almonds, diced bell peppers, cucumber, green onions, parsley, and mint. Toss gently to combine.
- In a separate small bowl, whisk together the olive oil, lemon juice, orange juice, honey, ground cumin, ground cinnamon, salt, and pepper until well combined.
- Pour the dressing over the couscous salad and toss gently to coat all the ingredients with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust the seasoning if needed.
- Serve the Moroccan couscous salad chilled or at room temperature. Garnish with additional fresh herbs and toasted almonds if desired.
