Place water, olive oil and MOROCCAN BLEND in a medium saucepan.
Bring to a boil and stir in the couscous. Cover and turn off heat. Let it
sit for about 10 minutes until water is absorbed. Stir lightly with a fork
to fluff and let it cool, uncovered, for several minutes. Meanwhile, place
the remaining ingredients in a medium bowl. When the couscous is
ready, add it to the bowl and toss to mix. Moroccan Couscous Salad may
be served at room temperature or cold.
Cut potatoes into 1/2 inch cubes. Boil in water to cover, until done but
firm. Drain and transfer to a large bowl. Blanch green beans briefly in
boiling water. Drain and add to potatoes with remaining ingredients and
mix gently. Refrigerate several hours or overnight so flavors will develop.
Makes 4 cups
Category
MOROCCAN BLEND
Moroccan Ras El Hanout Blend
Salad/Dressing
Servings
Makes 4 cups
Author
- 1 1/4 cups water
- 1/4 cup olive oil
- 2 tsp SPICE BAZAAR MOROCCAN BLEND
- 1 cup couscous 5 or 6
- 1/2 cup Calamata olives, pitted and quartered
- 1/4 cup frozen peas, defrosted
- 1/4 cup chopped parsley
- diced red pepper
- 2 Tbsp currants
- 1/2 cup canned garbanzo beans, drained