We don't make this salad really frequently but we really like it. It's just that it's a bit picky to make, and it makes a lot - so we usually reserve it for potlucks and things like that.
LAYERED MOROCCAN SALAD
1 1/2 cups prepared chicken broth
1 1/2 cups couscous (or if you're going gluten-free, use quinoa)
Combine and cook couscous in broth. Let stand while you get other things ready.
Cook 1 cup lentils in a separate pot and let cool.
Combine in another bowl:
1 cup mayonnaise
1 cup plain yogurt
1/4 cup each chopped fresh mint and parsley
2 TLB liquid honey
1 TLB ground cumin
1 tsp ground cinnamon
1/2 tsp salt
1/8 tsp pepper
Mix together 1/2 of the mayonnaise mixture with the lentils and couscous.
Layer the following ingredients in the order given:
2 cups thinly sliced carrots
2 cups sliced English cucumber
2 cups cherry tomatoes
Top with 1/2 cup each of dried apricot (sliced smaller), dried cranberries and seeds or nuts.
Serve with lettuce if desired.