Moroccan Goodness

Cous-cous is my favorite food right now, and I thought I'd share my newest creation. This is adapted from a recipe found in the newspaper in Colorado. It's a really quick recipe and is deliciously refreshing in the summer time. Serve it cold. Also, I think it's great by itself, but Bob thinks it needs a sandwich or something to go with it. You be the judge.

Moroccan Cous-Cous Salad Serves 4 Meals or 8-12 Side Salads

1 C. Water

1 tsp Turmeric

2 tsp Coriander

2 tsp Cumin

2 tsp salt

1 Cup Uncooked Cous-Cous (it comes in a jar)

2 Limes, juiced

1/3 Cup Extra Virgin Olive Oil

1/2 English Cucumber (finely chopped)

1 Red and Yellow Pepper (finely chopped)

1/2 Medium Red Onion (Finely diced)

1 Ear of Cooked White Corn, Cut kernels off

2 TBS Cilantro

Boil the one cup of water, Turmeric, Coriander, Cumin, and Salt.

Pour the hot water over one cup of cous-cous in a bowl. Stir together until completely moist.

Cover for five minutes.

Fluff the cous-cous with a fork.

Pour in Lime juice and Olive Oil. Stir.

Add all the vegetables and cilantro. Combine together.

Chill for two hours (I can't usually wait that long) to set the flavors.