When I eat Morroccan flavors, it makes me want to visit that country and feel first-hand the bright, colorful personality that seems to be infused in each dish. Spices like turmeric, cumin, cinnamon, and ginger ... Vegetables like carrots, chickpeas, sugar snap peas, cucumber, red bell pepper ... With a little sweetness from a dried fruit and smokiness from toasted almonds ... It's almost like they want all the flavors in one dish for fear of missing out on something! This salad is at once, savory, crunchy, sweet, and delicious.
Instead of cous cous, however, I used quinoa because I've not eaten wheat for three and a half months as a bit of a health test. And instead of raisins, I used Zante currants because that was what was in the pantry. I forgot to stir the almonds in so I put them around the edge of the platter. I also grilled some lemon-marinated chicken and dinner was served.
We sat down and Ken said with a grin on his face, "Do you think you made enough quinoa?"
Oof ... this recipe makes lots! And I still forget that there's usually only two of us at the table. :/
This recipe has already been published on the internet, I'll provide it for you as a download here, too.