Memories of Marrakech Couscous salad

Memories of Marrakech Couscous salad

1 PC Memories of Marrakech couscous

3 tbsp chopped garlic

¼ cup chopped onion

1 cups fresh orange juice

1/4 cup fresh lime juice

1/4 cup olive oil

2 teaspoons kosher salt

½ tsp chili flakes

1teaspoons ground cumin

1teaspoons dried oregano

1 tablespoon chopped fresh cilantro

1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice

2 green onions, white parts and about 3 inches of green parts, minced

2 tbsp finely chopped parsley

2 bsp. finely chopped mint

2 tbsp chopped cilantro

1. Prepare couscous as directed on box

2. Heat olive oil in saucepan adding the garlic and onion, cook until soft and transparent. Let cool

3. Add the juices, seasonings and cilantro, cook briefly to release all the flavours.

4. Pour couscous upon a clean white cloth, fold up the ends of the cloth and squeeze out remaining water.

5. Pour couscous into a large bowl and toss to separate and fluff up.

6. Add the parley, mint and cilantro

7. Pour dressing over the couscous and toss.

8. Cover and refrigerate for at least 1 hour

9. Remove from refrigerator just before serving and give another toss

* Romaine leaves can be served as scoops for the diner.