Moroccan Cucumber and Tomato Couscous Salad
Contributed by: News Canada
(NC) - Fragrant with the spices of the Middle East, richly dotted with Ontario Greenhouse Cucumbers and Tomatoes, every bite is a caravan of intense taste. Great for a crowd, this recipe easily halves for a smaller gathering.
- 2 cups Israeli couscous or pearl shaped pasta
- 1 cup currants
- 1 small red onion, finely chopped
- Moroccan Dressing (see below for recipe)
- 4 cups diced seeded Ontario Greenhouse Tomatoes
- 2 tbsp olive oil
- Salt and freshly cracked black pepper
- 4 cups diced Ontario Greenhouse Cucumbers
- 2 tbsp chopped fresh mint
- 1 cup toasted slivered almonds
- 1/3 cup vegetable oil
- 1/4 cup white wine vinegar
- 4 tsp Dijon mustard
- 1 tbsp ground cumin
- 2 tsp each ground coriander, black pepper and salt
- 1 tsp each ground turmeric, nutmeg, cardamom and paprika
- 1/2 tsp each hot pepper sauce and ground cinnamon
In large pot of boiling, salted water, cook couscous about 20
min or until tender but not mushy.
Drain and mix with currants and onion.
Pour Moroccan Dressing over couscous mixture and stir gently until well combined. Cover
and let stand 2 hours or refrigerate overnight. Taste and adjust seasoning if necessary.
Toss diced tomatoes with olive oil, and pinch each salt and pepper. Toss diced cucumbers
with a pinch of salt. Let each mixture stand 15 minutes then drain off and discard liquids. Stir mint
For each serving, place a 4-inch ring in the center of chilled plate. Toss couscous mixture with
almonds and press 1/2 cup of mixture into ring until level. Add 1/4 cup layer of tomatoes and 1/4
cup layer of cucumber mixture. Pack down lightly and carefully remove ring.
Combine all ingredients in large bowl and whisk until thoroughly combined.
Serving Size: Makes 16 servings and 3/4 cup of dressing