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Moroccan Medley Salad Recipe

For a few hours that follow a long run, it’s all about food! I’m thinking about food, eating food, dreaming up recipes,  maybe even watching a food show on TV. So, I figured this was a good time to blog about one of my favorite recipes. My good friend, Tasha, turned me on to this one and I have no idea what it’s called, so let’s name it….. Moroccan Medley Salad

It’s awesome for several reasons:

1. It’s deliciously delicious
2. It’s easy and pretty quick
3. Kids might like it
4. It’s got loads of healthy veggies in it
5. You can impress your friends it. (This one is important to me because, since having kids around, I’ve let my standards go a bit in the entertaining department. Flipping the PB&J-stained place mat over is pretty much the extent of my sprucing up for guests.)

The Ingredients

  • 2 Cups dried Isreali couscous
  • 3 1/2-4 Cups water
  • 4-5 multi-colored bell peppers (I love having at least one poblano in the mix)
  • 1 red onion
  • 3-4 oz. chevre goat cheese (feta will do)
  • 4-5 Cups mixed salad greens
  • Handful of pumpkin seeds, optional
  • Hariss-Style Dressing

Harissa-Style Dressing Ingredients

  • ½ C olive oil
  • 1 ½ tsp cayenne pepper (tone this down if kids are around, I like to put in about ½ tsp. mild chili powder instead)
  • 2 Tbsp. ground cumin
  • 3 Tbsp. tomato paste
  • 1/3 C lime juice (about 2 limes)
  • My special tips
    My pictures show me putting together one serving, but if making for the fam or guests, put in a large, wide bowl.

Timing is a bit important with this one because you want the couscous and the peppers to be warm enough to melt the goat cheese.

While the pasta is cooking, cut up the peppers and onions.
While the peppers and onions are cooking, make the dressing.

How to Make it

Boil the couscous in the water, adding a bit if it starts getting to dry, until the pasta is soft. If you end up with it too wet, just stick it in a colander for a few minutes. Put the pot lid back on it after cooking to keep it warm.

Cut peppers and onions into about 1 inch squares. Either grill them outside till tender and slightly burntish around the edges or put in the broiler on high with a splash of olive oil on them for 8-10 minutes, checking and tossing a few times. Take peppers off heat, but keep warm.

To make the dressing put all ingredients into a bottle you can shake hard or into a shallow glass bowl. The tomato paste is think, so is better dealt with using a whisk.

Wash and dry the greens. Open the goat cheese and have at least one bite when no one is looking.

Spread the couscous on the bottom of the bowl. Top with peppers/onions. Break up cheese and toss over peppers. Spread greens over the cheese. Just before serving, drizzle about ½ the dressing over the salad. Toss in pumpkin seeds if ya want.

Pass the rest of the salad dressing. Listen to the oohs and aaaaahs!

Let me know what you think! What other cheeses or toppings would you use?



3 thoughts on “Moroccan Medley Salad Recipe

  1. This is the best dish ever! Perfect medley of tastes & textures AND it’s healthy! I only hope my will taste as good as yours. Thanks for the recipe. Like the pics!

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