Moroccan Couscous Salad

Ingredients (for 4 servings):

• 250 g couscous (whole wheat or regular)
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup raisins or dried apricots, chopped
• 1/4 cup toasted almonds or pistachios (optional)
• A handful of fresh parsley, chopped
• A handful of fresh cilantro, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Prepare the couscous:
   • In a large bowl, add the couscous and drizzle with 1 tablespoon of olive oil.
   • Pour over 1 cup of boiling water, cover, and let it steam for about 5 minutes.
   • After 5 minutes, fluff the couscous with a fork to separate the grains, then set it aside to cool.
2. Prepare the vegetables and fruits:
   • Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes.
   • If using dried apricots, chop them into small pieces.
3. Make the dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, honey (if using), cumin, cinnamon, salt, and pepper.
4. Combine the ingredients:
   • Once the couscous has cooled, fluff it again and transfer it to a large serving bowl.
   • Add the diced cucumber, red bell pepper, onion, cherry tomatoes, raisins (or apricots), and toasted almonds or pistachios (if using).
   • Pour the dressing over the salad and toss gently to combine all the ingredients.
5. Garnish and serve:
   • Garnish the salad with fresh parsley and cilantro before serving.

Tips:

• You can add some cooked chicken or chickpeas for extra protein.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the dressing.
• This salad can be prepared ahead of time and stored in the fridge for up to 2 days, allowing the flavors to meld.

Enjoy your Moroccan couscous salad!