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Summer Couscous Salad
This salad started out as an orzo salad that I made for my backyard dinner parties. When I opened the Grocer, I was buying couscous in bulk and needed a place to put it all. (Can you tell being a small business owner has taught me to be more creative with what I have?) It turns out couscous was a better answer for the salad because it holds up longer without getting mushy and feels less heavy than orzo. It's a great blank canvas for seasonal vegetables, and you can feel free to play around with dressings depending on what you have on hand. This is one of the things that is constantly in my fridge, at the Grocer and on my dinner table.
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Moroccan Culinary Arts Museum
By Astrid Därr
July 25, 2024 6:52 AM EDT
So much more than couscous and tagine served in a cylindrical pot, Moroccan cuisine is a fusion of Arab, Amazigh (Berber), Mediterranean, and French influences, among others. Located in the heart of the bustling old city of Marrakech, the Moroccan Culinary Arts Museum is not only a showcase of Moorish architecture but also dedicated to preserving the country's culinary heritage. After opening and closing amid the pandemic and last year's earthquake, it reopened in June. Upon entering the 53,800-square-foot renovated riad, visitors escape the heat and noise of the medina's narrow alleys and find themselves in an 18th-century palace decked out with mosaic tiles, sculpted plaster, and hand-painted cedar ceilings. Here they learn about traditional tableware and décor, cooking techniques such as hand-rolling couscous, and how to prepare dishes ranging from tafarnout (flat bread) to delicious kaab lghzal (gazelle horns), a dessert filled with ground almonds and served during the tea ceremony. The rooftop restaurant offers lunch, and coffee, tea and pastries with a panoramic view of the old city and the 12th-century Koutoubia mosque. The shop sells traditional kitchenware and spices including ras el hanout, while a modern kitchen studio offers cooking classes with a dada, or traditional cook, demonstrating the how-tos behind chicken tagine and zaalouk, a salad of cooked eggplant and tomatoes.
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Jamie Oliver's Super Easy Couscous Salad That Is The Perfect Picnic Addition - Recipe
Jamie Oliver has created the most perfect portable lunch you can eat outside on a sunny day, such as today.
"Think of this couscous salad as a starting point, rather than a fixed recipe," the British chef said of his couscous salad.
"Use it as inspiration to start jazzing up couscous with your own favourite vegetables or leftovers to create a unique and delicious lunch."
For Jamie Oliver's tasty couscous lunch, he's added broccoli, feta, and a gorgeous homemade salad dressing but, as he said, you really could add whatever you may have in the fridge.
Here's how to make Jamie Oliver's super easy couscous salad in as little as 10 minutes.
Couscous salad IngredientsPlace 100g of couscous into a saucepan with a pinch of sea salt and just cover with boiling water. Pop on the lid and leave for five to 10 minutes.
Place the head of the broccoli in a medium pan of boiling water over a medium-high heat and cook for about four minutes. Remove with a pair of tongs and place in a colander to steam-dry for a minute or two.
Make the dressingPeel and crush a clove of garlic into a clean jar. Add a handful each of sultanas and pine nuts, two tablespoons of extra virgin olive oil and squeeze in the juice from one orange.
Pick the leaves from a bunch of fresh mint (set aside a few leaves for garnish), finely chop and add to the jar with salt and pepper. Pop the lid on the jar and shake well to combine.
Chop the cooked and steamed broccoli. Fluff up the couscous with a fork, then scrape the broccoli into the bowl and mix well.
When ready to eat, drizzle the dressing onto the couscous and broccoli mixture, add feta, and garnish with mint leaves.
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