Moroccan Couscous Salad

Photo by Misha Gravenor

from Bon Appetit, August 2008

adapted by Mary Lonergan

makes 8 servings

2 cups low-salt chicken broth

2 tablespoons extra virgin olive oil, divided

1 tablespoon ground ginger

2 garlic cloves, pressed

2 teaspoons salt, divided

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1 10-ounce box plain couscous (whole wheat is best)

1 cup golden raisins

1 cucumber, peeled, seeded, cut into 1/2-inch cubes (about 1 1/2 cups)

1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)

1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise

1 cup thinly sliced green beans, or trimmed sugar snap peas

2 teaspoons finely grated lemon peel

1/4 cup fresh lemon juice

Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.

This dish is colorful, crunchy and aromatic. It is a nice complement to grilled chicken or fish.