Salat morocain

Yield: 24 Servings

Measure Ingredient
2½ pounds Couscous; dry (1 1/2 qts)
2 teaspoons Salt
\N \N Saffron threads; optional
1¼ quart Boiling water -salat---
2 pounds Carrots; diced
1 pounds Green bell peppers; diced, mix colors
1¼ pounds Green beans; stemmed, cut in 1\" pieces (or wax beans)
6 ounces Red onion; finely sliced (1c)
1⅓ cup Currants; (6 oz)
8 ounces Almonds; toasted, and chopped (2 cups)
1 cup Vegetable oil; or olive oil
1 cup Fresh lemon juice
2 teaspoons Salt; or more to taste
1 teaspoon Cinnamon
¾ cup Fresh orange juice
1 cup Fresh chopped parsley
¼ cup Fresh chopped spearmint
⅛ teaspoon Cayenne
12 \N Hard-boiled eggs; optional




1. Combine the couscous, salt, and optional saffron in a large mixing bowl; stir in the boiling water. Cover with aluminum foil for 15 minutes; fluff after 10 minutes and recover.

2. Concurrently, steam or blanch the carrots, peppers, and beans separately. As soon as each vegetable is barely tender, add it to the couscous.

3. Stir in the onion or scallions, currants, and almonds.

4. Whisk together the marinade ingredients.

5. Toss the marinadewith the couscous mixture and chill for at least 1 hour. Correct for salt.

6. Garnish each serving with half a hard-boiled egg.

Meal Planning: *Salat Morocain is lovely served on a bed of leaf lettuce surrounded by tomato wedges, hard-boiled eggs, and glossy calamata olives.

*Also a fine addition to a Mediterranean Combo Plate with Baba Ganoush and Tzatziki. *When served with Turkish Spinach-Lentil Soup or North African Split Pea Soup, it provides both good cultural companionship and complete protein. Preparation and Cooking Time: 45 minutes; Chilling at least 60 minutes.

SERVING: 8 oz, 370 cals, (36⅕%) 14.9 g fat. Sodium 427 mg.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

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