📝 About This Recipe
Transport your senses to the vibrant markets of Marrakesh with this elegant, jewel-toned grain salad. This dish perfectly balances the chewy sweetness of sun-dried apricots against the cool, refreshing zing of hand-torn mint and a bright citrus vinaigrette. It is a versatile masterpiece that works beautifully as a light lunch or a sophisticated side dish, offering a complex interplay of textures and North African aromatics.
🥗 Ingredients
The Grain Base
- 1 1/2 cups Dry Moroccan Couscous (instant or standard fine-grain)
- 1 3/4 cups Vegetable Broth (low sodium, brought to a boil)
- 1 tablespoon Extra Virgin Olive Oil (to coat the grains)
- 1/2 teaspoon Sea Salt (adjust to taste)
The Sweet & Savory Mix-ins
- 3/4 cup Dried Apricots (sliced into thin slivers)
- 1/2 cup Fresh Mint Leaves (tightly packed, then roughly chopped)
- 1/2 cup Slivered Almonds (toasted until golden brown)
- 3 pieces Green Onions (thinly sliced, white and light green parts only)
- 1 cup English Cucumber (finely diced for crunch)
- 1 can Chickpeas (15oz, rinsed and drained well)
Citrus Spice Vinaigrette
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Honey (or agave nectar)
- 1/2 teaspoon Ground Cumin (toasted if possible)
- 1/4 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Place the dry couscous in a large, heat-proof mixing bowl. Drizzle with 1 tablespoon of olive oil and the salt, rubbing the grains between your fingers to ensure they are lightly coated; this prevents clumping.
-
2
Bring the vegetable broth to a rolling boil in a small saucepan. Once boiling, pour the broth over the couscous.
-
3
Immediately cover the bowl tightly with plastic wrap or a snug-fitting lid. Let it sit undisturbed for 5-7 minutes to allow the grains to steam and swell.
-
4
While the couscous steams, prepare the vinaigrette. In a small jar or bowl, whisk together the lemon juice, zest, 1/4 cup olive oil, honey, cumin, cinnamon, and black pepper until emulsified.
-
5
Toast the slivered almonds in a dry skillet over medium heat for 3-5 minutes, tossing frequently until they are fragrant and golden. Remove from heat immediately to prevent burning.
-
6
Uncover the couscous and use a fork to gently fluff the grains, breaking up any small lumps until the texture is light and airy.
-
7
Allow the couscous to cool to room temperature for about 10 minutes before adding the fresh ingredients to prevent the mint from wilting.
-
8
Add the sliced dried apricots, diced cucumber, sliced green onions, and drained chickpeas to the bowl of fluffed couscous.
-
9
Pour the citrus vinaigrette over the mixture and toss gently with a large spoon to ensure every grain is seasoned.
-
10
Fold in the toasted almonds and the chopped fresh mint at the very end to preserve their crunch and vibrant color.
-
11
Taste and adjust seasoning, adding a pinch more salt or a squeeze of lemon juice if needed to brighten the flavors.
-
12
Transfer to a decorative serving platter and garnish with a few extra mint leaves before serving.
💡 Chef's Tips
For the fluffiest couscous, never stir it with a spoon while hot; always use a fork to rake the grains. If your dried apricots are very tough, soak them in warm water for 5 minutes then pat dry before slicing. To make this a day ahead, keep the mint and almonds separate and stir them in just before serving to maintain freshness. Substitute the almonds with toasted pistachios for a more colorful, buttery nut profile. Ensure the vegetable broth is well-seasoned, as the couscous will absorb all of its flavor during the steaming process.
🍽️ Serving Suggestions
Pair with grilled lamb chops seasoned with rosemary and garlic. Serve alongside a dollop of Greek yogurt or labneh swirled with harissa. Complements a crisp, chilled glass of Rosé or a hot Moroccan mint tea. Works wonderfully as a stuffing for roasted bell peppers or eggplants. Serve as a base for honey-glazed roasted carrots and parsnips.