Orthodox Mission – Hyde Park, Chicago

Salat Tangiers (Couscous) by Natasha Gorbacheva


  • 1.5 cups dry couscous
  • 0.5 teaspoon salt
  • pinch of saffron (optional)
  • 1.25 cups of water
  • 1 cup diced carrots
  • 1 large pepper, diced
  • 1 cup cut green beans
  • 0.3 cup finely chopped red onion
  • 0.3 cup dry currants or cranberry
  • 0.5 cup toasted and chopped almonds

Marinade: 0.5 cup olive oil, 4 tablespoons fresh lemon juice. 0.5 teaspoon salt, 0.25 teaspoon cinnamon, 3 tablespoon fresh spearmint (1 dry), pinch of cayenne.

Put the couscous, salt, saffron in large bowl and stir in the boiling water. cover and let it sit for 10-15 min. Stir with fork to fluff.

Steam the carrots, green pepper, beans separately, until barely tender. Dry the veggies (very important!, veggies should be dry!)

Combine couscous and veggies, stir in the red onion, currant, and aliments.

Whisk together the marinade ingredients, leave out the mint if you used saffron in the couscous.

Toss the couscous and veggie mixture with the marinade and chill at least an hour.

In  a closed container the salad stays fresh in refrigerator for more than a week!!!

Found in an old  MooseWood cookbook many years ago…


Natasha Gorbacheva