This is the salad I want to eat on a rooftop in Marrakech while sporting some silk jumpsuit, Beyonce style. Morocco has been on my list since watching Casablanca as a child and being completely obsessed by the idea of living in the desert and dipping everything I eat in honey. Though some have told me Morocco's old charm has been ruined by a mass influx of tourists, I am still determined to rock the kasbah for myself.
-1 cup feta, crumbled
-1 small tub plain Greek yogurt
-1 bunch mint, chopped
-2 garlic cloves, minced
-1 cup pomegranate
- 1 zucchini, sliced thinly (lengthwise)
-3 Tbsp za'tar, optional (see Note)
-1 packet couscous (NearEast brand.. Put spice packet aside)
-salt and pepper, to taste
-olive oil, glue
-heat grill pan with olive oil to med/high. Sear zucchini until grill marks are visible. Remove from heat when cooked and sprinkle with salt and olive oil.
-cook couscous as instructed, add za'tar and stir (see note below)
-mix yogurt, feta, garlic, salt and pepper. If it is too think, add a bit of milk
-assemble salad and dress with chopped mint
A note: I seasoned the couscous with za'tar, a blend of spices used in Middle Eastern cooking.. If you want to make something similar combine equal amounts of thyme, oregano, sumac, toasted sesame seeds, and marjoram. If you want to stick to traditiona lMoroccan fare, season your couscous with olive oil, lemon, and salt. Keep it simple.