Couscous Salad (Moroccan-Style)
This is a unique and flavorful Moroccan couscous salad, citrusy and crunchy. And incredibly easy, as 'cooking' this grain takes 5 minutes! It can be customized with different add-ins besides the orange, coriander, and raisins. It can be made ahead, making a fantastic light lunch or addition to a buffet table.
Servings 4 servings
Ingredients
- 3 tablespoons coriander seeds
- ¼ cup olive oil
- 1 cup uncooked instant couscous
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
- 1 cup orange juice
- ⅓ cup raisins white and/or dark or dried cranberries
- 2 dried apricots coarsely chopped
- ⅓ cup sliced almonds chopped almonds also work, but have a different crunchiness
- ⅓ cup chopped fresh parsley or cilantro
- lemon wedges optional to serve
Instructions
- In a clean skillet, over low heat, very lightly toast 3 tablespoons coriander seeds. Be careful not to burn them. Let them cool completely. Transfer to a mortar and crush with the pestle. You can also grind them in a seed or coffee bean grinder. But don't turn them into a powder.
- Put 1 cup uncooked instant couscous, ¼ cup olive oil, ½ teaspoon salt and ⅛ teaspoon freshly ground black pepper, or to taste, in a medium bowl. Stir to combine. It will be uneven.
- In a small saucepan, heat 1 cup orange juice with ⅓ cup raisins and bring to a boil. Immediately pour over the couscous. It should cover it, and you should have no dry spots. Cover the bowl with a lid or plate, and let stand 5 minutes. It should absorb all the liquid.
- Fluff with a fork, add 2 dried apricots, ⅓ cup sliced almonds, ⅓ cup chopped fresh parsley or cilantro and the crushed coriander seeds. If using other extras, add them now.
- Check olive oil, salt, and pepper and adjust if necessary.
- Serve immediately with parsley leaves, a drizzle of olive oil and lemon wedges, or cover and keep refrigerated. Take it out a half hour before serving so it's not too cold.
Notes
Coriander seeds can be bought online and in many supermarkets. They can be ground with a mortar and pestle, a nut grinder, or a coffee seed grinder, which is what I use.
Moroccan couscous can be bought online and in many supermarkets. Use the regular type, not the larger pearl or Israeli couscous.
Variations: to make a heartier salad, add roasted vegetables like zucchini, carrots, red bell peppers and red onion, or a protein like roasted chicken. For a spicier profile, add cumin seeds to the coriander seeds. Use lightly toasted pine nuts instead of almonds. Add pomegranate seeds before serving for a bright presentation.
