Chad: Couscous Salad

This was a light and easy couscous salad to make. I don't tend to think of couscous as coming from Chad, thinking it's more of a Moroccan dish, but actually it is a Maghrebi dish - Maghreb is the northwestern region of the African continent. Chad doesn't technically count as Maghrebian but it borders some of the countries from that region so it makes sense that couscous is also found in Chad. Either way, I think couscous is excellent (and so easy to make) so I was pleased to be cooking it.

The Chadian couscous salad was summery, fresh, and simple, with palatable flavours. I do think that I probably put too much lemon and orange rind in it, so I would go a bit easier on them next time as the citrus was a bit overpowering, but I think other than that, this dish was a dream. There are quite a lot of ingredients but actually once the prep is done, the couscous salad is uncomplicated.

I adapted my recipe from this one here.

Chadian Couscous Salad
Serves 2

Ingredients

• 1 cup grated carrots
• 1/4 cup dried apricots
• 1 teaspoon grated ginger
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 1 pinch saffron
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried coriander leaf (or ground coriander)
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 1/2 cup diced red peppers (capsicum)
• 1/2 cup green peas, fresh or frozen
• 1 cup couscous
• 1/4 cup green olives, pitted and chopped - to serve
• Handful of currants - to serve
• Handful of pine nuts (optional) - to serve

Instructions

1. Add grated carrots, apricots, grated ginger, lemon rind, orange rind, saffron, cumin, coriander, cinnamon, salt, orange juice, lemon juice, vegetable oil and water into a large saucepan. Cover pan, bring to boil, then reduce to a simmer for about 5 minutes. 
2. Add in the red peppers and cook for 2 minutes. Remove from heat and add peas and couscous. Stir everything together. 
3. Cover and sit for 10 minutes. 
4. Fluff couscous and serve topped with olives, currants, and pine nuts (optional).