Retreat Dinner Tuesday -on the side: Corn on the Cob and Tangerine & Olive salad and Israeli CousCous Salad

MORROCAN TANGERINE AND OLIVE SALAD
Combine
12 large tangerines Segmented
6 cup halved pitted Kalamata olives

Whisk
1 cup extra-virgin olive oil
4 tablespoon white wine vinegar
2 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper and put on top of:

4 head of butter lettuce, torn into 1 1/2-inch pieces

Moroccan Toasted Couscous (serves 16)
This is from the Whole Foods Market Cookbook

The Dressing
Heat together:
1/2 cup extra-virgin olive oil
1 Tbs lemon zest

Whisk into:
1 tsp cumin
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 cup lemon juice
1/2 cup orange juice
2 Tbs minced fresh ginger
2 Tbs honey
salt and freshly ground pepper to taste

The Salad
Combine & simmer 10-15 min
3 cups Israeli couscous, toasted 10-15 min at 375
3 cups boiling water
1/2 tsp turmeric

Combine the couscous with (I chopped the following ingredients finely in the food processor)
2 small red pepper, seeded and chopped
2 small yellow pepper, seeded and chopped
1 small red onion, minced
20 dried figs, chopped
20 dried apricots, chopped
1 cup craisins
2 cup pecans
1 cup cashews, chopped
1 cup minced fresh cilantro
3 Tbs grated orange zest

Pour the dressing over the salad and mix well.