Anna’s Salat Tangiers
Salat Tangiers, is another recipe I got from my Mom which she adapted from the Moosewood Restaurant cookbook.
1.5 c dry couscous
0.5 tsp salt
1.25 c boiling water
1 c diced carrots
1 green pepper diced
1 c green peas
1-2 tbs red onion, chopped
1/3 c dried sweetened cranberries
Roasted salted cashews
Marinade:
0.5 c olive oil
4 tbs fresh lemon juice
0.5 tsp salt
0.25 tsp cinnamon
3 tbs orange juice
4 tbs parsley chopped
1 tbs fresh spearmint
Stir couscous and salt in pan of boiling water. Cover and remove from
heat. Let sit for 7-10 min.
Steam carrots and peas separately. Whisk marinade ingredients. Add vegetables and marinade to couscous. Cover and chill for an hour or more to let flavors marry (this really does make a difference, which always surprises me).
Sprinkle cashews on separately.