Adapted from
Paula Wolfert’s Couscous and Other Good Food from Morocco, this
salad is delicious without the olives, and more delicious with them.
Seedless cucumbers are a must. Serves 6-8 as part of a tagine menu.
2 English
cucumbers, sliced thin
2 Tbsp
granulated sugar
2 tsp vinegar
2 Tbsp olive
oil
1/2 tsp kosher
salt + extra
1/4 tsp
za’atar (sumac), or marjoram, thyme or oregano, or a mixture of two or
three
Handful of
cured black olives, rinsed and cut in half (optional)
Lightly salt the cucumbers and let them sit in a colander set over a bowl, for 15-20 minutes. Rinse and dry, and place in a mixing bowl with remaining ingredients except olives. Mix well. Chill until ready to serve. Add olives just before serving.