COUSCOUS SALAD WITH PRESERVED LEMONS & OLIVES

SERVES: 4

TIME: 45 MINUTES

The stimulating, luscious flavors of a traditional tagine, that famous Moroccan stew studded with preserved lemon and green olives, set up shop in this chewy couscous salad gilded with dried fruits, nuts, and fragrant spices.

COUSCOUS SALAD

1 cup uncooked Israeli couscous

1¼ cups water

¼ teaspoon salt

1 (14-ounce) can chickpeas, drained and rinsed, or 2 cups homemade chickpeas

1 cup lightly packed fresh cilantro, chopped

3 tablespoons lightly packed fresh mint, chopped

2 scallions, green and white parts, thinly sliced

1 cup large green olives or Kalamata olives (or a blend), pitted, then roughly chopped

¼ cup finely chopped dried apricots

½ pound zucchini (1 smallish young zucchini), diced

3 tablespoons chopped roasted pistachios

2 tablespoons minced preserved lemon

LEMON TAGINE DRESSING

2 tablespoons olive oil

2 tablespoons minced shallots

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon cayenne pepper

¼ cup freshly squeezed lemon juice

1 tablespoon agave nectar or pure maple syrup

½ teaspoon salt

1 In a large saucepan, dry toast the couscous over medium heat, stirring constantly, until just slightly toasted, about 5 minutes. Add the water and salt, bring to a boil, and turn down the heat. Cover and simmer for 8 to 10 minutes, until the liquid is absorbed. Remove from the heat, uncover, and cool while you prepare the other ingredients.

2 Place the chickpeas, cilantro, mint, scallions, olives, apricots, zucchini, pistachios, and preserved lemon in a large mixing bowl.

3 Prepare the dressing: heat the olive oil in a small saucepan over medium heat, add the shallots, and sauté for 2 minutes, or until softened and golden. Stir in the coriander, turmeric, cinnamon, cumin, and cayenne and fry for 30 seconds, then remove from the heat. Cool for 1 minute, then stir in the lemon juice, agave, and salt and whisk until smooth. Add the couscous to the chickpea mixture and pour the dressing over it. Stir very well to coat everything with dressing. Cover and chill the salad for 5 minutes before serving.

 

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Invite summer into this salad and substitute 1 cup diced fresh apricots for the dried apricots. See Chopped Chickpea Endive Spears (page 73) for more info about preserved lemons and how to make your own homemade hack!

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