Moroccan Desert Salad
Transport your taste buds to North Africa with this vibrant Moroccan Desert Salad, a harmonious blend of sweet, savory, and aromatic flavors. Fluffy couscous serves as the base, infused with the sweetness of diced dried apricots and pitted dates, complemented by the crunch of toasted slivered almonds. Fresh cucumber, juicy cherry tomatoes, and fragrant herbs like mint and parsley add a burst of freshness to every bite. The zesty dressing, infused with lemon juice, honey, cumin, and cinnamon, ties the dish together with a subtle hint of warmth and spice. Perfect as a light main course or an exotic side dish, this easy-to-make salad is ready in under 30 minutes and best enjoyed at room temperature or chilled. A must-try for fans of Moroccan cuisine or those looking to elevate their salad game!
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 cup dried apricots
- 0.5 cup pitted dates
- 0.25 cup slivered almonds
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.25 cup fresh mint leaves
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
- 0.25 teaspoons ground cinnamon
- 0.25 teaspoons ground cumin
- 1 teaspoon honey
Instructions
In a medium saucepan, bring 1.25 cups of water to a boil. Add 1 tablespoon of olive oil and 0.5 teaspoon of salt.
Stir in the couscous, cover the pan, and remove it from the heat. Let it sit for 5 minutes, then fluff with a fork.
Dice the dried apricots and pitted dates into small pieces. Toast the slivered almonds in a dry skillet over medium heat until golden brown, about 2-3 minutes. Set aside.
Dice the cucumber into small cubes and halve the cherry tomatoes. Chop the fresh mint leaves and parsley finely.
In a small bowl, mix 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 0.25 teaspoons of ground cinnamon, 0.25 teaspoons of ground cumin, and 1 teaspoon of honey. Whisk together until emulsified.
In a large mixing bowl, combine the prepared couscous, diced apricots, dates, toasted almonds, cucumber, cherry tomatoes, mint, and parsley. Pour the dressing over the mixture and toss gently to combine.
Taste and adjust seasoning with additional salt or lemon juice as needed.
Serve the salad at room temperature or slightly chilled. Garnish with extra mint leaves if desired.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 115.2 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
