Thursday, July 23, 2009

Moroccan Pasta Salad

Today's recipe is another easy fare that packs a punch on your palate.

Moroccan Pasta Salad

2 tsps ground cumin and coriander.
1/4 cup olive oil
4 medium cloves garlic or 2 tsps minced
1 tbsp freshly grated gingerroot
1/4 cup plus 1 tbsp red wine vinegar
3 tbsps freshly squeezed lemon juice
1 1/2 tsp salt
1/4 tsp cayenne pepper

In a small skillet, heat cumin and coriader over medium heat, stirring constantly until the spices smell aromatic, but are not brown: about 30 seconds.

Add oil to the skillet, heat until hot but not smoking; about 2 minutes. Stir in garlic and ginger; immediately remove from heat. Let stand for at least 10 minutes or up to 3 hours.

Whisk vinegar, lemon juice, salt and cayenne pepper into spice mixture; set dressing aside.


1 pound of bow-tie pasta, uncooked
1 pound small shrimp, peeled and deveined
1 medium bunch of broccoli cut into 3/4 inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup halved, pitted small oil-cured olives
1 lemon, cut into wedges

In large saucepan, boil water for the pasta over high heat. Add pasta and cook until tender but slightly underdone. Add shrimp and broccoli to the pan. Continue cooking over high heat until shrimp is pink and cooked through, about 3 minutes.

Immediately drain pasta mixture in a colander. Rinse thoroughly with cold water, stirring the mixture until it is completely cooled. Drain well.

Transfer pasta mixture to a large bowl and toss with dressing, peas and olives. Garnish with lemon wedges; serve immediately.




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