Recipe - Salat Morocain

COUSCOUS
2 One half pound Couscous; dry (1 One half qts)
2 teaspoon Salt
Saffron threads; optional
1 One fourth qt Boiling water
salat
2 pound Carrots; minced
1 pound Green bell peppers; minced ,
mix colors
1 One fourth pound Green beans; stemmed, cut in
1" pieces (or wax beans)
6 ounce Red onion; finely cut or sliced up
(1c)
1 1/3 cup Currants; (6 oz)
8 ounce Almonds; toasted, and
chopped (2 cups)

MARINADE
1 cup Vegetable oil; or olive oil
1 cup Fresh lemon juice
2 teaspoon Salt; or more to taste
1 teaspoon Cinnamon
Three fourths cup Fresh orange juice
1 cup Fresh chopped parsley
One fourth cup Fresh chopped spearmint
1/8 teaspoon Cayenne

GARNISH
12 Hardboiled 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 hardboiled egg.

Meal Planning: *Salat Morocain is lovely served on a bed of leaf lettuce
surrounded by tomato wedges, hardboiled eggs, and glossy calamata olives.
*Also a fine addition to a Mediterranean Combo Plate with Baba Ganoush and
Tzatziki. *When served with Turkish SpinachLentil 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, (36.2%) 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@wizard.ucr.edu

Recipe by: Moosewood for a Crowd