Monday, May 2, 2016

Moroccan Couscous Salad with Lavender Lemon Tahini Dressing Recipe!


Vegan Vegetarian Mediterranean Food is Love!

Take a trip to Morocco, the land of magical spices!

Make Moroccan Couscous Salad with Lavender Lemon Tahini Dressing.

Moroccan Couscous Salad

Ingredients (6-8 people):

2 cups couscous | 1/2 cup extra virgin olive oil | 1/2 cup shallots thinly sliced | 3 cloves minced garlic | 1/2 cup dried Morello cherries | 1/2  cup toasted hazelnut | 1 medium zucchini thinly sliced | 1 ½ cups roasted artichoke hearts lightly chopped | 1/2 cup fennel thinly sliced | 1 Meyer lemon or lemon | 1/2 cup small cherry tomatoes | 1/2 cup black and green olives | 1/8 Tsp. sea salt | 1/2 Tsp. ground cumin | ½ Tsp. ground coriander | 1/2  cup radishes thinly sliced | 1/2 cup fresh basil lightly chopped | 1 cup butter beans or chickpeas (canned)  

Directions: 

1. Toast hazelnut over medium heat (stirring continually) for about few minutes.  Remove from stove and let it cool.
2. Sauté shallots, garlic, zucchini, fennel, radishes and butter beans/chickpeas in olive oil over medium heat for 7-10 minutes and put aside.
3. Rough chop hazelnut and Morello cherries
4. Boil 2 cups of water with a slice of lemon and put aside
5. Place couscous in a large bowl, add olive oil, sea salt, cumin, coriander and pour the boiled lemon water over it. Cover and allow stand for 5 minutes.
6. Remove cover, fluff couscous with a fork, add the ingredients in no. 2 and 3 and mix lightly.
7. Add olives, cherry tomatoes, artichoke, Morello cherries, hazelnut and basil and mix very lightly.
8. Drizzle Lavender Lemon Tahini salad dressing right before you serve.
9. Enjoy warm or cold with a glass of fruity wine

Lavender Lemon Tahini Dressing

The wonderful earthy taste of sesame tahini and a touch of organic culinary lavender flowers makes this salad dressing simply heavenly.  

Ingredients:

1 Tsp. dried tarragon | 1/2 cup sesame tahini | Tbsp. extra virgin olive oil | 2 small cloves garlic lightly chopped | 6 Tbsp. freshly squeezed lemon juice | 3/4 Tsp. sea salt | 1/8 Tsp. organic culinary lavender petals (chopped lightly)

Directions:   

Place all ingredients, except for the tarragon and lavender petals in a food processor and pulse until the mixture looks creamy, add tarragon and lavender petals and pulse 3 more times. Pour in a jar and refrigerate. Before using, take out from the fridge, place on kitchen counter for 10-15 minutes until it comes to about room temperature. Then drizzle over the salad.   
 
Happy Cooking!

Lavender Design + Cuisine

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