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August 8, 2008 / April T.

Our Moroccan Feast

This is what we’re having for Moroccan dinner tonight.  I probably wouldn’t call it a “feast”, but this is as good as it’s gonna get for a weekday night.  Along with our Lemon Chicken Kebabs with Gremolata& Cherry Cous Cous Salad we’ll also have salad and a few appetizers (flat bread, hummus, and whatever else my sister picked up at Trader Joe’s).

Cherry Cous Cous Salad (adapted from Clean Eating Magazine)

Ingredients:

Salad:

  • 1 Japanese eggplant
  • 1 tsp extra-virgin olive oil
  • Pinch of sea salt and ground black pepper
  • 1 cup cous cous
  • 1 cup cherries, pitted
  • 2 green onions, thinly sliced
  • 1/2 cup chopped flat leafed parsley

Dressing:

  • Juice from 1 lemon, about 1/4 cup
  • 2 Tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • Pinch of sea salt and ground black pepper

Directions:

Slice eggplant into long strips. Lightly brush with olive oil, then sprinkle with salt and pepper, set aside.  Cook cous cous according to package directions.  Stir in cherries, green onions, and parsley.

For the dressing, stir lemon juice with oil, garlic, salt and pepper.  Pour over salad and stir to mix.

Place eggplant on barbecue and grill until grill marks form.  Mix eggplant strips into the salad.

 

*** picture credits: The Nest, Flickr

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2 Comments

Leave a Comment
  1. Amrita / Aug 9 2008 6:13 am

    That looks DELICIOUS…..I could practically eat it off the screen!

  2. Katie / Aug 9 2008 12:53 pm

    Looks soooo good!! I’m sure it was enjoyed by all!

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