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Tanzanian Couscous Salad

October 5, 2013

Couscous with fruits, nuts and vegetables is so good.  Originally I had this salad many years ago on safari in East Africa and usually have all the ingredients, but I must say I make it a little bit different each time and love it just as much.  I have also served it warm as a side dish or serve with some roasted meats or fish.


Tanzanian Couscous Salad


  • 2 C. Couscous
  • 3 C. Hot Water
  • 1 t. Salt
  • 2 C. Carrots (shredded)
  • 1 C. Corn (fresh or frozen)
  • 1 C. Chopped Macadamia Nuts *
  • 1 C. Fresh Parsley (chopped
  • 2 t. Garlic (minced)
  • 2 t. Fresh Grated Ginger
  • 2 t. Fresh Grated Orange
  • 1/2 C. Chopped Pitted Dates


  1. Put the couscous in a bowl
  2. Pour the boiling water over the couscous; let stand until cooked
  3. Let stand until room temperature
  4. Add the remaining ingredients and mix well; cover and chill for at least 1 hour
  5. Serve on chilled bowls or plates; garnish with fresh parsley



Serves: 8

Recipe from safari camp/Tanzania

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