Koutoubia Mosque, Marrakech

A food copy editor once advised me not to mention travel so much in my work. It made me, in her words, “sound like a spy.” I had to chuckle because, with my voluminous, flame-colored hair, perpetual, toothy smile and inability to keep a poker face, I would be the world’s most recognizable spy. Because travel informs so much of my writing and cooking, I laugh about this, too. How could I not mention sunny Morocco when discussing Moroccan couscous salad? I couldn’t.

Moroccan couscous salad for a crowd

Morocco’s national dish

That brings me to this month’s offering, Moroccan couscous salad. Once the national dish of Morocco, couscous consists of tiny, steamed balls of semolina. To prepare this food, Moroccan cooks may use a couscousiere, which resembles an oversized double boiler. Desiring authenticity, I had picked up one of these big pots at a souk in Marrakech. After dragging it over the Atlas Mountains, to the Western Sahara and back to Kennedy Airport, I promptly shoved the aluminum contraption into a closet. Unfortunately for my couscousiere, I had found instant couscous on my grocer’s shelf. This fast-cooking alternative takes far less time and sweat to make. As a result, my market find continues to collect dust in my closet.

Other Moroccan flavors

Along with the main ingredient, Moroccan couscous salad includes several other North African flavors. Oil-cured black olives, tomatoes, chickpeas, cumin and saffron all feature prominently in this country’s cuisine. So, too, do they play a role in adding warmth, contrasting textures and complimentary tastes to this luscious couscous salad.

Primary igredients for Moroccan Couscous Salad

MOROCCAN COUSCOUS SALAD

Serves 6 to 8

8 ounces Israeli/pearl couscous
14.5-ounce can chopped tomatoes, drained
2 red bell peppers, diced
2 scallions, minced
1 cucumber, peeled, seeded, quartered and diced
2 tablespoons Moroccan/oil-cured black olives, chopped
1 cup chickpeas/garbanzo beans
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
Pinch of saffron threads, optional

Cook the couscous per the manufacturer’s instructions. Drain and place the couscous in a large bowl.

Add the tomatoes, peppers, scallions, cucumber, olives and chickpeas to the couscous. Toss to combine.

In a small bowl whisk together the lemon juice, olive oil, cumin, curry powder, cayenne pepper and optional saffron. Pour the dressing over the couscous. Stir until evenly distributed. Refrigerate for at least 1 hour so that the salad can absorb the dressing. Serve cold or at room temperature.