Spiced Couscous Salad with Fresh Herbs

From a summer barbecue to a Thanksgiving spread, this savory and spiced salad is a great addition to any meal.


What you’ll need:

Tools:

Cutting board and knife

Measuring cups and spoons

Citrus zester

Large fry pan and cooking spoon

Serving bowl


Ingredients:

1.5 cup pearled couscous

6 tbsp olive oil, divided

2 tsp ras el hanout, divided

10 oz cherry tomatoes, whole

2 yellow onions, thinly sliced

¼ cup dried cranberries (or raisins, currants, cherries, or chopped apricots)

1 tsp ground cumin

⅓ cup sliced almonds, lightly toasted

1 lemon, zested, then juiced

2 cups mixed fresh herbs, roughly chopped (options include parsley, cilantro, basil, sorrel, etc.)

Kosher salt and fresh ground black pepper, to taste


 

Add 2 tbsp olive oil, 1 tsp ras el hanout spice, ¾ tsp kosher salt, and ½ tsp freshly ground black pepper to dry couscous and boil to the package instructions. Cover until fully cooked (all water should be absorbed), then fluff with a fork and set aside to cool.

Place 3 tbsp olive oil in a large frying pan and heat to medium-high heat. Add the sliced onions, remaining 1 tsp of ras el hanout, and ⅛ tsp kosher salt. Stirring often, fry the onions until caramelized, dark brown and soft. Remove from pan and set aside to cool.

Replace pan over high heat and add 1 tbsp of olive oil. Add the whole tomatoes and fry for 3 to 4 minutes, stirring often, until they begin to brown and split open. Stir in the dried fruit and cook for one more minute to re-hydrate and soften slightly. Remove from heat and sprinkle with kosher salt. Set aside the tomato and fruit mixture and all juices to cool.

Wipe out the pan and add the sliced almonds to the dry pan over medium heat. Lightly toast until fragrant, about 3 minutes, stirring occasionally so as not to burn the nuts. Remove from pan and set aside.

Transfer couscous to a large serving bowl once cooled. Add the cooked onions and cumin and stir to combine. Top with tomato and fruit mixture, lemon juice, zest, almonds, ¼ tsp salt, and a generous amount of freshly ground pepper. Finally, add chopped mixed herbs on top and serve, mixing gently.

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