For my public speaking class, everyone had to choose a country to be the basis of several presentations. I chose Morocco on a whim, thinking that if a food presentation was ever involved, it would be a pretty tasty presentation! So when it came time to do a demonstration based on your country, I chose to demonstrate how to make a Moroccan couscous salad. It went over really well and I had this fantastic dish leftover for several meals later (plus the test round, meaning LOTS of couscous salad). Good thing this salad is absolutely amazing. The raisins make the dish, so don't leave them out. Between the earthy, flavorful dressing, crunchy peppers, fresh cilantro, and sweet bursts of raisins, this salad is amazingly addictive. Not to mention it's easy and can be made without a stove!
Moroccan Couscous Salad
1 cup whole wheat couscous (I've seen brown rice couscous that's gluten free!)
1 cup water
1/2 bell pepper, chopped (any color)
2 tablespoons grated carrot
1/4 cup chopped fresh cilantro
1 cup raisins
1 15 oz can chickpeas, drained
1/4 cup olive oil
2 tablespoons vinegar (most kinds will work, I used white)
1 clove garlic, finely chopped, pressed, or grated
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cinnamon
salt and cayenne, to taste
1. Heat the water in the microwave or bring to a boil in a tea kettle. Pour it over the couscous in a tupperware container or bowl, cover, and let sit for at least 5 minutes.
2. Mix in the bell pepper, carrot, cilantro, and raisins, and chickpeas.
3. Mix the remaining ingredients (oil through cinnamon) in a medium bowl to make the dressing. Pour the dressing over the couscous mixture and toss to coat.