Moroccan salad with couscous
6 servings
5 minutes
Moroccan salad with couscous is a true embodiment of Mediterranean gastronomy, combining the freshness of vegetables, the spiciness of spices, and the unique taste of preserved lemons. This salad has deep roots in traditional Moroccan cuisine where couscous is an essential part of daily meals. Its lightness and richness make it perfect for hot days, while the aroma of cinnamon, cumin, and ginger adds an Eastern sophistication. Olives provide a slight saltiness, lemon juice adds a refreshing tanginess, and olive oil contributes smoothness and velvetiness. The salad can be served as a standalone dish or as a side to meat or fish. It delights not only with its taste but also fills the air with aromas that transport you to the lively Moroccan markets.
1
Prepare all the ingredients.
- Onion: 1 head
- Lemon juice: 2 tablespoons
- Couscous: 2 glasss
- Carrot: 1 piece
- Pitted olives: to taste
- Preserved lemons: 100 g
- Olive oil: 0.3 glass
- Ground cinnamon: 0.5 teaspoon
- Caraway seeds: 0.5 teaspoon
- Ground ginger: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
2
Soak the onion in lemon juice for 5 minutes.
- Onion: 1 head
- Lemon juice: 2 tablespoons
3
Combine all ingredients in a large bowl.
- Couscous: 2 glasss
- Carrot: 1 piece
- Pitted olives: to taste
- Preserved lemons: 100 g
- Olive oil: 0.3 glass
- Ground cinnamon: 0.5 teaspoon
- Caraway seeds: 0.5 teaspoon
- Ground ginger: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
4
Mix.
5
Season with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
To serve.