I just love fresh delicious summer salads, that sing with taste. So wonderful to use fresh fruits and vegetables to add interest and color to a summer salad. I enjoy all different types of food and I especially like to use seasoning from all over the world to punch up the flavor of a salad. I started experimenting with Couscous and Moroccan spices and simply loved this salad. It’s like sunlight in a bowl!
Moroccan Couscous and Orange Salad
1 cup couscous
1/2 cup dried cranberries
1 cup boiling water
1 large orange or yellow bell pepper cut into bite-size slices
1 bunch of scallions, thinly sliced, just the white part
1 1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 16 ounce can chickpeas, drained and rinsed
1/4 cup chopped cilantro
3 tablespoon olive oil
3 tablespoon white vinegar
juice of one navel orange
one navel orange, peeled and sliced into bite-size pieces
Place couscous and cranberries in a medium bowl. Add boiling water, cover with plastic wrap and let sit for about 5 minutes or until water is completely absorbed.
Add the next seven ingredients to couscous and cranberries mix thoroughly.
Whisk oil, vinegar and orange juice together. Pour over salad and toss to coat. Add cut orange.
Cover and refrigerate until ready to serve.