MOROCCAN PASTA SALAD

1 small onion, finely chopped

2 tablespoons fresh lemon juice

2 cups Israeli style couscous, cooked and cooled

1 medium carrot, finely chopped

½ cup green picholine olives, pitted and chopped

½ cup preserved lemon, minced

¼ cup olive oil

½ teaspoon cinnamon

½ teaspoon cumin

½ teaspoon ground ginger

salt and freshly cracked black pepper, to taste

2 tablespoons chopped fresh parsley

————

1. Soak the onion in lemon juice for 5 minutes to quick pickle the onion.  In a large bowl, combine all the ingredients and toss together, season with salt and pepper and serve at room temperature.

from Saveur Magazine, June 6, 2012