LES MOULINS MAHJOUB M'HAMSA SALAD
(do not add salt, the salt from the capers should be plenty of seasoning)
Put about 2 quarts of water into a saucepan and bring to a boil. Add a pinch of salt. Pour the M'Hamsa Cous Cous into the saucepan and gently stir to ensure that the grains are evenly distributed. Turn down heat and cook uncovered over low heat for 7-8 minutes until the cous cous is "al dente. " Turn off the heat and drain the water. Add 2 T of extra virgin olive oil and gently stir it into the cous cous. Pour the cous cous into a large bowl to cool on the counter. When the cous cous is cold, add the julienne onion, diced tomatoes, green pepper, preserved lemon, cucumber, mint and vinegar. Mix gently with a wooden spoon and put into the refrigerator to chill for half an hour.
Delicious by itself or serve as an accompaniment to grilled fish or meats.
Author: Les Moulins Mahjoub Family