• Susie Csorsz Brown

Moroccan Pasta Salad

Colorful, and full of flavor. A great addition to any plate.

It can be one of the best things, making an awesome salad that you can enjoy (‘find’) in the fridge. This is one such pasta salad. Good for packed lunches, good for brunch, good for a picnic. Just plain good. I imagine you could make this with regular cous cous, too, but I’m a huge fan of Israeli cous cous (or you could use fregola, a toasted Italian pasta similar to Israeli cous cous). Enjoy!

Moroccan Pasta Salad

Serves 4-6


1 small onion, finely chopped

1 tsp lemon zest

2 tbsp. fresh lemon juice

1 1/2 cups Israeli-style couscous, cooked in salted water and cooled

2 large carrot, grated

1/2 cup capers, chopped

1/4 cup olive oil

1/2 tsp. cinnamon

1/2 tsp. cumin

1/2 tsp. ground ginger

Salt and freshly cracked black pepper, to taste

1/2 cup chopped fresh parsley


Soak the onion in a small bit of cool water. Zest the lemon into a large bowl. Juice the lemon juice and add it to the zest. Add 1 tsp salt. Add all of the remaining ingredients and toss together. Season with salt and pepper, and serve at room temperature.

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