Add zucchini, bell peppers ... Let come to room temperature for serving. Recipe note: The salad can be prepared several days in advance. Adapted from a recipe from The Associated Press.

This salad is equally delicious made with raisins and walnuts instead of apricots and almonds. It’s worth seeking out whole-wheat couscous for its earthier flavour. July 13, 2011 ...

One such dish, Moroccan couscous salad, has become my favorite - and ... We use the skin of a zucchini instead of the flesh because it has a sharper taste, holds little water and is crunchy.

One such dish, Moroccan couscous salad, has become my favorite — and ... We use the skin of a zucchini instead of the flesh because it has a sharper taste, holds little water and is crunchy.

Preserved lemons, a staple of Middle Eastern and Moroccan cooking ... this salad from Sabrina Ghayour’s new cookbook might be ho-hum, a jumble of grated zucchini, peas and baby spinach that ...

One such dish, Moroccan couscous salad, has become my favorite — and ... We use the skin of a zucchini instead of the flesh because it has a sharper taste, holds little water and is crunchy.

Cut 3/4 of washed cilantro on top of carrot salad and mix. Let sit while you prepare the chicken and zucchini. Add remaining cilantro and mix one last time before serving.

This year for Sukkot, which ends Sunday evening, Oct. 16, I’m rolling out a carrot salad with fresh ... of sliced potatoes or zucchini under a bright green, fragrant Moroccan sauce called ...

One such dish, Moroccan couscous salad, has become my favorite -- and ... We use the skin of a zucchini instead of the flesh because it has a sharper taste, holds little water and is crunchy.

Preserved lemons, a staple of Middle Eastern and Moroccan cooking ... Without preserved lemons, I'm afraid, Zucchini, Pea and Spinach Salad from Sabrina Ghayour's new cookbook might be ho-hum ...