Holiday Feature

Casablanca Cous Cous Salad


1-2/3 cups (400 ml) chicken broth
1 cup (140 g) couscous
1 medium tomato, diced
1 medium cucumber, peeled and diced
1 medium scallion, sliced
1/4 cup (30 g) pignolia nuts
1/4 cup (29 g) golden raisins of currants
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) olive oil
3 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper


Bring chicken broth to boil in a small saucepan over high heat. Add couscous. Reduce heat to low. Cover and simmer 3 to 5 minutes until liquid is absorbed. Remove from heat. Cool to room temperature. Meanwhile, combine remaining ingredients in a large bowl. Toss with couscous and mix well.


Recipe from:

The Casablanca Cookbook
by Sarah Key, Jennifer Newman Brazil, Vicky Wells
$7.95 (hardback)
Abbeville Press Publishers
ISBN: 1-55859-474-4
Recipe reprinted by permission.


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This page created December 1998; modified November 2006