I just love fresh salads, especially to welcome in spring and the prolonged sunshine. This Moroccan Couscous salad recipe combines citrus flavors for a delicious and bursting meal.
To make a salad sing with taste I always use fresh fruits and vegetable, combining them with natural spices for an organic mix of flavors and color. I’m passionate about exotic cuisines and tend towards spices from around the world.
To create this Moroccan Couscous salad I started experimenting with a variety of spring favorites. Dried cranberries mixed naturally with orange and yellow peppers, chickpeas, scallions, and oranges. Topping them on cooked couscous with a light Moroccan dressing completed the meal. The result is a simple and healthy salad that awakens your taste buds to a wonderful new season, Spring!
Moroccan Couscous and Orange Salad
1 cup couscous
1/2 cup dried cranberries
1 cup boiling water
1 large bell pepper (orange or yellow) cut into bite sized slices
1 bunch of scallions, thinly sliced, just the white part
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 can (16 oz) chickpeas, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons olive oil
3 tablespoons white vinegar
Juice of one navel orange
1 navel orange, peeled and sliced into bite sized pieces
Place couscous and cranberries in a medium bowl. Add boiling water, cover with plastic wrap, and let sit for about 5 minutes or until water is completely absorbed.
Add next seven ingredients to the couscous and cranberries mixture. Combine thoroughly.
Whisk oil, vinegar, and orange juice together in a small bowl. Pour over salad and toss to coat. Add cut orange.
Cover and refrigerate until ready to serve.
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