Moroccan salad (Salat Tangiers)

One more couscous salad for the couscous lovers! Variations of this salad exist all over the Med, using different herbs and various vegetables! Healthy, fresh and easy!

Average: 4 (4 votes)


1 1/2 cups couscous
1/2 tsp salt
1 1/4 cups boiling water
1 cup carrots
1 bell pepper
1 cup green beans
1/3 cup red onion
1/3 cup currants
1/2 cup almonds

For the marinade
1/2 cup olive oil
4 tbsp lemon juice
1/2 tsp salt
1/4 tsp cinnamon
3 tbs orange juice
4 tbsp fresh parsley
1 tbsp fresh spearmint


  • Coarsley chop the almonds
  • Chop the onion in brunoise
  • Dice the carrots and the bell peppers

1. Put couscous and salt in large bowl; stir in boiling water. Cover and let sit for 5-10 minutes, stirring occasionally to fluff.

2. Steam carrots, bell pepper and beans.

3. As soon as each vegetable is barely tender, add to couscous. Stir in red onions, currants and almonds.

4. Whisk together marinade ingredients. Toss couscous and vegetable mixture with marinade, chill for at least one hour before serving.

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