Sharon's Recipes

APRIL: Moroccan Toasted Couscous With Spiced Honey Citrus Dressing


1/2 tsp cumin
1/ 4 tsp cardamon
1/ 4 tsp cinnamon
1/ 4 c. lemon juice (save zest )
1/ 4 c. orange juice   ”
1 T. minced fresh ginger
1 T. honey
1/4 c. lemon oil (oil with lemon rind)
salt and pepper to taste

1.5 c. Israeli couscous
1.5 c. water
1/4 tsp turmeric

1 small red pepper diced
1 small yellow pepper diced
1/ 2 small red onion minced
10 dried figs sliced
10 dried apricots sliced
1/ 2 cup raisins1 cup unsalted pistachio’s toasted
1/ 2 c. cilantro or parsley minced
1.5 T. grated orange zest

For The Dressing:  Combine the cumin, cardamom, cinnamon, citrus juices, ginger , honey, lemon oil, s & p.  Blend well using a whisk or hand held immersion blender.  May be made a few days ahed and refrigerated.

For The Salad: Preheat the oven to 375 F. Place the couscous on a baking sheet.  Roast the couscous for 10 minutes or until golden brown.  Cool and place in a large pot.

Combine the water and turmeric in a small pot. Bring to a boil. Pour the turmeric water over the couscous and cover. Simmer , loosely covered for 10- 15  minutes.  Set aside, covered for an additional 10 minutes, or until all the water is absorbed and the couscous is tender.  Fluff with a fork.

Add the rest of the ingredients to the prepared couscous.  Mix well. Pour the dressing over the salad and mix again.

Serves 8


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