Name: Salat Morocain
Ingredients: 2 1/2 lb Couscous; dry (1 1/2 qts); 2 ts Salt; Saffron threads; optional; 1 1/4 qt Boiling water -salat---; 2 lb Carrots; diced; 1 lb Green bell peppers; diced, mix colors; 1 1/4 lb Green beans; stemmed, cut in 1" pieces (or wax beans); 6 oz Red onion; finely sliced (1c); 1 1/3 c Currants; (6 oz); 8 oz Almonds; toasted, and chopped (2 cups); 1 c Vegetable oil; or olive oil; 1 c Fresh lemon juice; 2 ts Salt; or more to taste; 1 ts Cinnamon; 3/4 c Fresh orange juice; 1 c Fresh chopped parsley; 1/4 c Fresh chopped spearmint; 1/8 ts Cayenne; 12 Hard-boiled eggs; optional

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Vegetarian	Crowd, Moosewood, Vegetarian	24	Servings

INGREDIENTS

2 1/2	lb	Couscous; dry (1 1/2 qts)
2	ts	Salt
		Saffron threads; optional
1 1/4	qt	Boiling water -salat—
2	lb	Carrots; diced
1	lb	Green bell peppers; diced, mix colors
1 1/4	lb	Green beans; stemmed, cut in 1" pieces (or wax beans)
6	oz	Red onion; finely sliced (1c)
1 1/3	c	Currants; (6 oz)
8	oz	Almonds; toasted, and chopped (2 cups)
1	c	Vegetable oil; or olive oil
1	c	Fresh lemon juice
2	ts	Salt; or more to taste
1	ts	Cinnamon
3/4	c	Fresh orange juice
1	c	Fresh chopped parsley
1/4	c	Fresh chopped spearmint
1/8	ts	Cayenne
12		Hard-boiled eggs; optional

INSTRUCTIONS

COUSCOUS
MARINADE
GARNISH
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 hard-boiled egg.
Meal Planning: *Salat Morocain is lovely served on a bed of leaf lettuce
surrounded by tomato wedges, hard-boiled eggs, and glossy calamata olives.
*Also a fine addition to a Mediterranean Combo Plate with Baba Ganoush and
Tzatziki. *When served with Turkish Spinach-Lentil 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

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