Cous cous is not a grain but Semolina flour that has been processed with water and formed into small balls. It cooks up very quick by steaming or by quickly adding it to boiling water and in no time at all it is ready. Lightly fluff it with a fork add some butter or with this recipe, deep earthy flavors are added with a Northern African spice mixture, Ras el Hanout. Cardamon, Cumin, Cloves and other spices are blended together and can be used in so many ways, not only as seasoning or rub but in a dressing for this salad.
Cous Cous Salad
4 servings
Ingredients
8 oz. Cous cous
1 cup Water
2 Tablespoons Butter
2 Tablespoons Ras el Hanout
1/2 teaspoon Salt
1/3 cup Sliced Red Onion
1/2 Fennel Bulb
1 Carrot
1 Cucumber
1 Tomato
1/2 Colored Pepper
1/4 cup fresh Lemon juice & zest from the rind
2 Tablespoons fresh Mint, Minced
1 Tablespoon Fresh Parsley, Minced
1 Tablespoons Ras el Hanout
Salt and Pepper
1/2 cup Olive Oil
Instructions
Bring the Water, Butter, Salt and Ras el Hanout to a boil in a pot.
Add the Cous cous, stir, then cover the pot.
Turn the heat off and let sit for 5 minutes.
Place the cooked Cous cous in a large bowl and fluff with a fork.
Chop all of your vegetables and add them to the bowl.
Add the remaining ingredients stirring well to incorporate so all of the dressing is well blended into the Cous cous.
Notes
This salad can be served either cold or warm as a main dish or as a side. If you want more heat add a bit of ground Cayenne to liven it up and if you prefer more spice mix add an extra dash or two. Dried Apricots, Pumpkin Seeds or crumbled Feta cheese offers more creativity and texture if you want to mix it up.
Ras el Hanout spice mix:
Ras el Hanout
1 cup
Ingredients
3 teaspoons Allspice or Cloves
3 teaspoons Black Pepper Corns
3 teaspoons Cardamon Seeds
3 teaspoons Cumin
3 teaspoons Paprika
3 teaspoons Cinnamon
2 teaspoons Ground Ginger
1 teaspoon Cayenne Pepper
Instructions
Blend all of the spices together in a food mill, mortar & pestle or coffee grinder until finely ground. Use as a marinade, rub for meats, poultry or fish, add to a tangines or spice to dressings. Store in an air tight container for up to 2 months.