Saturday, January 14, 2017

Moroccan Couscous Salad with Lavender Lemon Tahini Dressing Recipe.

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


½ cup extra-virgin olive oil
½ cup shallots, thinly sliced
3 garlic cloves, minced
½ cup dried cranberries
½ cup toasted almond
2 cups couscous
1 medium zucchini, thinly sliced
1½ cups roasted artichoke hearts, lightly chopped
½ cup fennel, thinly sliced
1 Meyer lemon or lemon
½ cup small cherry tomatoes
½ cup black and green olives
1/8 teaspoon sea salt
½ teaspoon Za'atar (Moroccan spice) 
½ cup radishes, thinly sliced
½ cup fresh basil, lightly chopped
1 cup canned butter beans or chickpeas

Toast hazelnuts over medium heat (stirring continually) for a few minutes. Remove from stove and let cool. Sauté shallots, garlic, zucchini, artichokes, fennel, radishes and butter beans/chickpeas in olive oil over medium heat for 7–10 minutes until lightly cooked and put aside. Rough chop hazelnuts and Morello cherries and set aside. Boil 2 cups of water with a slice of lemon and put aside.

Place couscous in a large bowl, add olive oil, sea salt, 
Za'atar (Moroccan spice) and pour the boiled lemon water over it. Cover and allow standing for 5 minutes.

Remove cover, fluff couscous with a fork, add the sautéed ingredients and mix lightly. Add the olives, cherry tomatoes, Morello cherries, hazelnuts and basil and mix very lightly. Pour Lavender Lemon Tahini salad dressing over salad right before you serve. Enjoy warm or cold with a glass of fruity wine.
Serves 6 to 8.



1 teaspoon fresh or dried tarragon
½ cup sesame tahini
2 tablespoons extra-virgin olive oil
2 small garlic cloves, lightly chopped
6 tablespoons lemon juice, freshly squeezed
¾ teaspoon sea salt
1/8 teaspoon organic culinary lavender petals, lightly chopped

Place all ingredients, except for the tarragon and lavender petals, in a food processor and pulse until it looks creamy. Add tarragon and lavender petals and pulse 3 more times. Pour in a jar and refrigerate. Before using, take out of fridge and place on kitchen counter for 10–15 minutes until it comes to about room temperature. Drizzle over the salad.


Chef Ellie Lavender

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