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Couscous (Vegetable Salad)
Moroccan Salad
1 lb. Couscous
1 cup water
1 pinch tumreg
1 tomato, red, firm
1 cucumber
1 medium onion
1 red bell pepper
2 garlic pieces
1 Tbls. paprika
1/2 lb. morels mushrooms
1/2 lb. oysters mushrooms
1/2 tsp. black pepper
4 Tbls. lemon juice or a howl lemon
3 oz. olive oil, extra virgin
3 stems parsley
salt, to taste


In a large bowl, mix Couscous, pinch of salt, and a pinch of tumreg. Let rest for 10 minutes, separate the grains. Use couscoussier, a two-compartment steamer or a large pot and a colander large enough to fit the top bowl the three, water below. When the water is boiling, reduce the heat and place the colander on the top couscous steam, with separating every 3 minutes. Cook for 15 minutes. The couscous is gently cooked. Separate again and place in the fridge.

Chop the tomato, onion, cucumber, bell pepper, and parsley. Cut the mushrooms into big pieces of 1 1/2 inch. In a large bowl, mix the Couscous, all chopped vegetables, parsley, olive oil, lemon juice, and the spices (leaving some of the paprika). Serve cold. Sprinkle some of the paprika before serving. Makes a great Vegetarian Meal!

Click on The Imperial Fez for more great Moroccan Recipes!

Preparation Time: Serves: 6
Recipe Origin: Morocco
Submitted by:
Chef Rafih Benjelloun

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