Moroccan cous cous salad (vegan)

One of the best-known salads from Moroccan cuisine, ever present at salad bars and in my kitchen during mid-week meals and lunch packs. :). I absolutely love this salad and it's one of the few things I would eat again and again with no signs of boredom whatsoever. Enjoy :)

Last year: Cauliflower and potato curry (Indian) (vegan).
Two years ago: Mâncare de mazăre (My mom's pea stew) (Romanian) (vegan).
Three years ago: Ginger ale muffins / cupcakes, The magic mushroom and almond soup (with lemon balm melissa) (vegan) and Jamon serrano and shrimp tacos (Spanish-Mexican).




Ingredients (serves 2):

• 100 g dry Moroccan cous cous
• 250 ml hot vegetable stock
• 3 tablespoons extra virgin olive oil
• juice of half a lemon
• 1 small tomato, chopped (or 4-5 cherry tomatoes)
• 1 small cucumber, chopped
• 2 tablespoons chopped parlsey
• rind from 1/2 of a preserved lemon (optional)
• 3/4 teaspoon of a Moroccan spice mix (like ras-el-hanout or similar)
• salt and pepper to taste

Chop the cucumber and tomato and place them in a large salad bowl. 

Heat the vegetable stock and soak the cous cous in it. When the cous cous is done, mix the lemon juice and olive oil in it. Chop the parsley.

Add the cous cous and the chopped parsley to the salad bowl. Also add the chopped lemon rind if using. Season with the spice mix and salt and pepper and mix. It's done, dig in! :)