A refreshing salad with our Moroccan tagine dinner...
serves 3peeled & sliced thinly 3 small mandarin oranges; 1 orange; half red or white onion
about 12 pitted black olives
2 Tbs (30 ml) olive oil
squeezed juice of one organic lemon or lime
1 tsp (5 ml) cumin seeds
1/2 tsp (2,4 ml) paprika
coarsely chopped small bunch of parsley or cilantro leaves
Arrange the orange slices on individual serving plates.
Place the onion slices and olives on top.
Whisk in a small bowl, the olive oil, juice, cumin seeds, paprika, and leaves.
Pour over the salad.
Serve with one dolma (stuff grape leaf with rice).
Served with couscous,
Tagine Eggplant: http://veggiefernandezs.blogspot.com/2013/04/tagine-eggplant.html
and
-modified from Tagine Spicy Stews From Morocco
