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Casablanca Couscous Salad 6 Servings 1 ½ cups (10 ounces) couscous ½ tsp salt ⅓ cup thinly sliced scallions ⅓ cup Earthbound Farm Organic Dates (sliced) ½ cup shelled pistachio nuts (lightly toasted) ⅓ cup chopped fresh cilantro or flat leaf parsley 2 Tbsp blood orange or tangerine juice 1 Tbsp grated zest of blood orange or tangerine 1 Tbsp lemon juice ¾ tsp ground cardamom ¼ tsp ground cumin ¼ cup extra-virgin olive oil
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Casablanca Couscous Salad

The flavors and ingredients of Morocco turn plain couscous into a memorable salad.

6 Servings

Ingredients

1 ½ cups

(10 ounces) couscous

½ tsp

salt

⅓ cup

thinly sliced scallions

⅓ cup

Earthbound Farm Organic Dates (sliced)

½ cup

shelled pistachio nuts (lightly toasted)

⅓ cup

chopped fresh cilantro or flat leaf parsley

2 Tbsp

blood orange or tangerine juice

1 Tbsp

grated zest of blood orange or tangerine

1 Tbsp

lemon juice

¾ tsp

ground cardamom

¼ tsp

ground cumin

¼ cup

extra-virgin olive oil

Directions

Place 2 cups of water and the 1/2 teaspoon salt in a medium-size saucepan. Bring to a boil over high heat and add the couscous. Stir for 30 seconds, then remove from the heat and cover the pan. Let sit for 5 minutes, then uncover the pan and fluff the couscous with a fork to separate the grains. Transfer the couscous to a large bowl and let it cool to room temperature.

When the couscous is cool, add the scallions, apricots, dates, pistachios, and cilantro, stirring to combine.

To make the dressing, combine the orange juice, zest, lemon juice, cardamom, cumin, and olive oil in a small jar. Shake vigorously to combine. Season to taste with salt and pepper.

Pour the dressing over the couscous salad and stir to blend. Serve at room temperature for best flavor.

 

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