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.