Aren’t you glad Spring’s finally here? It has been a long time coming to the Northeast this year. Desi must have switched the heating off and on a half a dozen times, and all of my sweaters are still hanging in the closet. But these last couple of days have definitely started to feel the way they should. Jay and I have been going on long walks every evening, looking at the blooming gardens in our neighborhood. When I was in primary school, a music teacher set William Wordsworth’s Daffodils to music, to make us Bombay kids, who had never set eyes on a daffodil, better remember the words. It worked – not only do I remember the poem to this day, but now Jay’s been singing it each time he sees the sunny yellow flowers clustered in almost every yard. As the daffodils fade away, and the tulips rear their pretty heads, he has replaced “daffodils” with “tulips.” “A host of pink tulips,” he trills, rhyme and rhythm be damned. It’s rather cute. In the kitchen, I’m trying to use the seasonal bounty of vegetables to cook up delicious vegan spring recipes. This Moroccan Couscous Salad is one of them. Asparagus is one of the joys of Spring, and although this veggie– like most others – is now available year-round where most of us live, it seems to taste a little extra special in Spring. In this salad, it is rather divine. Check to get new recipe updates by email.
I added chickpeas to the recipe because they are another common Moroccan ingredient and they add some important protein to this dish, along with the almonds. This is a versatile recipe, so don’t restrict yourself to the veggies I used: red peppers and spring onions, along with the asparagus. You can use zucchini here or broccoli or snow peas or green beans. They will taste amazing once they are all dressed up in vibrant Moroccan spices and herbs. This is one dish where roasted eggplant would shine. Make a pot of this and then go outside with a bottle of wine and dine al fresco amidst all the daffodils and tulips in your backyard.
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