Warm Moroccan Couscous Salad

Warm Moroccan Couscous Salad
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 tablespoons olive oil
  • 1 1/2 cups finely chopped onions
  • Salt
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon ginger
  • 1 tablespoon sweet Hungarian paprika
  • 3 cups chicken stock
  • 2 cups instant couscous
  • 1/2 cup golden raisins
  • 1/2 cup diced pitted prunes
  • 1/2 cup diced dried apricots
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup finely chopped green onions
  • 1/2 cup toasted almonds
  • 1/4 cup chopped green olives
  • 2 cups halved cherry tomatoes
  • 1/3 cup lemon or more to taste
  • Salt and freshly ground black pepper


Heat a 3-quart sauce pan over medium high heat and add 1 tablespoon oil, the onions and a pinch of salt. Stir and fry until onions are soft, about 5 minutes. Stir in all the spices and stir until the onions are well coated, about 30 seconds. Add the stock and bring to a boil.

Sprinkle couscous into a large shallow serving board and pour stock mix over. Stir and let the couscous sit for 5 minutes to absorb the liquid. Stir in the remaining olive oil and all the remaining ingredients. Taste for salt, pepper and additional lemon juice. Serve as a side dish to Tandoori-Marinated Red Snapper

To Toast Almonds -- Place nuts into a heavy large frying pan. Season with a pinch of salt and shake pan continuously over medium heat until the nuts give off a toasty, nutty aroma.

Serve as a side dish to Tandoori Red Snapper. Serve with wheat beer such as Pyramid Hefeweizen.

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