

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
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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