| Moroccan food is varied and diverse and it contains a | | | | Moroccan salad. |
| lot of different influences, including Mediterranean, Arab, | | | | Another way to use couscous for a Moroccan salad |
| Moorish and Berber cuisines. The Arabs introduced the | | | | would be to add saffron, dates, dried apricots, nuts, |
| fruit and spices and also the sweet and sour flavors | | | | olives and a little orange juice, or any combination of |
| often found in tagine recipes. The Ottoman empire | | | | those ingredients. This would make a light and aromatic |
| introduced kabobs, the Jews taught new food | | | | salad. |
| preservation techniques and the French brought wine | | | | Recipe for Zucchini Salad |
| and pastries. | | | | The follow recipe makes enough to serve four people. |
| Poultry, sheet, cattle, and seafood are all produced in | | | | In this recipe, zucchini is diced and combined with |
| the country, in large quantities, and a wide range of | | | | delicious flavors including garlic, parsley, cumin, lemon |
| vegetables and fruits are grown there, including tropical | | | | juice, paprika and more. |
| ones. Dried fruits, cold-pressed olive oil, and lemon | | | | What you will need: |
| pickle feature in many Moroccan dishes. Moroccan | | | | - 1 1/2 lbs fresh zucchini |
| food usually features more spice than Middle Eastern | | | | - 1 teaspoon paprika |
| cooking. | | | | - 1/4 cup olive oil |
| Moroccan salads can be made with cooked or raw | | | | - 1 teaspoon salt |
| ingredients and they are served cold or warm. A | | | | - 4 tablespoons water |
| tomato and eggplant mixture known as "zaalouk" is a | | | | - 1/8 teaspoon cayenne pepper |
| popular Moroccan salad recipe, as is "taktouka," which | | | | - 3 finely chopped cloves garlic |
| is a combination of green bell pepper, tomatoes, garlic, | | | | - 2 tablespoons chopped fresh parsley |
| and spices. | | | | - 1/4 teaspoon cumin |
| Perhaps you are familiar with Moroccan ingredients. | | | | - 2 tablespoons lemon juice |
| One of the most famous North African ingredients is | | | | How to make it: |
| couscous and this grain is especially popular in the UK | | | | Scrub the zucchini but do not peel it. Trim the ends and |
| and France. Bastilla and lamb tagine are also popular | | | | dice it finely. Add the zucchini to a pot with the garlic, |
| dishes. | | | | water, olive oil, and spices. Cover the pot and cook it |
| Using Couscous to Make Salad | | | | over a moderate heat for seven or eight minutes, or |
| You can use couscous as the basis for a Moroccan | | | | until the zucchini is tender but still has a bit of bite to it. |
| salad. Simply cook some couscous following the | | | | Stir in the parsley, cumin, and lemon juice and simmer |
| directions on the package, and then stir in some finely | | | | the mixture uncovered until the liquids have reduced. |
| diced tomatoes, cucumber and dried fruit or raisins. Stir | | | | Taste it and adjust the seasoning. You can serve this |
| in some olive oil, finely chopped garlic, and cumin for | | | | salad chilled or warm, as a dip for crackers or pita |
| flavor and perhaps some lemon juice too. Season to | | | | bread or served with a fork. |
| taste with salt and pepper and you have a healthy | | | | |