Casablanca Couscous Salad


Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8-10 people

  • 1 Cup Uncooked Israeli Couscous
  • 1 1/4 Cups water
  • 1/4 teaspoon salt
  • 1 (14oz.) can chickpeas, drained and rinsed, or 2 cups homemade chickpeas
  • 1 cup lightly packed fresh cilantro, chopped
  • 3 Tablespoons lightly packed fresh mint, chopped
  • 2 scallions, green and white parts, thinly sliced
  • 1 cup large green olives or Kalamata olives pitted, roughly chopped. ( I used 1/4 Restaurant LuLu green olive tapenade, drained)
  • 1/4 cup finely chopped dried apricots
  • 1/2 pound zucchini (1 smallish young zucchini), diced
  • 3 Tablespoons chopped roasted pistachios ( I used Freddy Guys Hazelnuts) chopped
  • 2 Tablespoons minced preserved lemon ( Restaurant LuLu preserved Meyer lemon)


  1. In a large saucepan, dry toast the couscous over medium heat, stirring constantly, until just slightly toasted, about 5 minutes.
  2. Add the water and salt, bring to a boil, and reduce heat.
  3. Cover and simmer for 8 to 10 minutes, until the liquid is absorbed.
  4. Remove from the heat, uncover and cool while you prepare the other ingredients.
  5. Place the chickpeas, cilantro, mint, scallions, olive tapenade, apricots, zucchini, hazelnuts, and preserved Meyer lemon in a large mixing bowl.
  6. Once your couscous has cooled, combine with chickpea mixture.
  7. Pour Lemon Tagine Dressing over it.
  8. Stir well to coat everything with dressing.
  9. Cover and chill the salad for 5 minutes before serving.

A delicious and exotic grain salad perfect for spicing up routine lunches or as an accessory to a Mediterranean meal with lamb.