Moroccan Pasta Salad

Name: Moroccan Pasta Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 small onion, finely chopped; 2 tbsp. fresh lemon juice; 2 cups Israeli-style couscous, cooked and cooled; 1 medium carrot, finely chopped; 1 ⁄ 2 cup green picholine olives, pitted and chopped; 1 ⁄ 2 cup preserved lemon, minced; 1 ⁄ 4 cup olive oil; 1 ⁄ 2 tsp. cinnamon; 1 ⁄ 2 tsp. cumin; 1 ⁄ 2 tsp. ground ginger; Salt and freshly cracked black pepper, to taste; 2 tbsp. chopped fresh parsley

Serves
serves 4-6

MAXIME IATTONI

The flavors of a richly spiced Moroccan tagine come together in this couscous salad, savory and bright with olive, lemon, and cinnamon. Serve as a side dish, or toss with leftover shredded chicken for a filling main course.

Ingredients

1 small onion, finely chopped
2 tbsp. fresh lemon juice
2 cups Israeli-style couscous, cooked and cooled
1 medium carrot, finely chopped
¹⁄₂ cup green picholine olives, pitted and chopped
¹⁄₂ cup preserved lemon, minced
¹⁄₄ cup olive oil
¹⁄₂ tsp. cinnamon
¹⁄₂ tsp. cumin
¹⁄₂ tsp. ground ginger
Salt and freshly cracked black pepper, to taste
2 tbsp. chopped fresh parsley

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Instructions

Step 1

Soak the onion in lemon juice for 5 minutes to quick-pickle the onions. In a large bowl, combine all the ingredients and toss together, season with salt and pepper, and serve at room temperature.

Soak the onion in lemon juice for 5 minutes to quick-pickle the onions. In a large bowl, combine all the ingredients and toss together, season with salt and pepper, and serve at room temperature.