Tunisian Couscous Salad with Pine Nuts & Barberries

Name: Tunisian Couscous Salad with Pine Nuts & Barberries
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Servings: 4
Cuisine: Tunisian
Ingredients: 2 teaspoons ground cumin; ½ cup chopped fresh parsley, cilantro or chives; 4 cups shredded greens, arugula or romaine lettuce; 1 cup julienned orange peel*; 2 large carrots, peeled & Julienned; ½ cup sugar; 2½ cups water; 1 cup orange juice; 1 teaspoon ground coriander; ½ cup pine nuts; ½ cup raisins; ½ cup barberries*; ⅛ teaspoon saffron dissolved in 1 tablespoon hot water; 2 tablespoons fresh lime juice; ½ teaspoon cayenne; 2 cups medium-grain, instant couscous; 2 tablespoons vegetable oil; 2 tablespoons oil; ½ cup olive oil; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 medium-sized onion, peeled and finely sliced

Preparation info

Servings:
4

Difficulty
Easy
Ready in
55 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Tunisia was once part of the ancient city state of Carthage, which fell to the Romans in 146 bce. The Romans valued it for its mines, quarries and fisheries; for its long Mediterranean shoreline; and especially for its rich agriculture: The land still produces wheat, olives, dates and citrus. The Romans called the region Africa; the Arabs, who conquered it in the seventh century, called it (with Algeria and Morocco) Jazirat al-Maghrib, meaning “islands of the west.” In 777 a Persian, Ibn Ro