NORTH AFRICAN COUSCOUS SALAD

Couscous is a pasta made with Semolina that's a staple in Morrocco, Tunisia & other North African countries.  It is popular served cold or hot, sweet or savory.   The ingredients can vary infinitely, so be creative.

3 cups instant couscous

2 tsp. Kosher salt

1 tsp. freshly ground black pepper

½ cup olive oil

½ cup fresh lemon juice

2 tsp. ground cumin

Freshly ground black pepper

1 tsp. cayenne pepper, or to taste

1 large English cucumbers, ½" dice

1 cup finely diced raw carrot (brunois)

1 cup diced dried Turkish apricots steeped in hot water one minute to soften, drained

½ cup each dark and golden raisins  "  "      " "  "    "   "   " "    "  "     "   "  "       "   "

1 cup finely chopped green onion

2 large garlic cloves, minced

1 cup loose packed mint leaves, chopped

½ cup toasted sliced almonds (garnish)

Place the couscous in a large mixing bowl.  Pour 4 ½ cups boiling water and the salt and pepper.  Stir to combine.  Cover bowl with plastic wrap and let stand for 10 to 15 minutes.  To make the dressing, whisk together the oil, lemon juice, cumin, black pepper & cayenne.  Uncover the couscous when ready and fold in the dressing

Fluff the couscous with a fork and toss with the remaining ingredients except almonds which are sprinkled on as a garnish..