We're hitting peak season for summer barbecues and family reunions.

Jill Wilcox (SUE REEVE/Sun Media)

That means salads will be a popular part of menu planning.

I was recently inspired by a salad I spotted in a deli counter in a posh New York food emporium. The following recipe for Moroccan salad is my interpretation of this colourful salad.

There are a number of options when it comes to the base of the salad.

In New York, it was made with Israeli couscous, which is a type of toasted pasta. You can also use regular or whole wheat couscous for the salad or a very small soup pasta called acini di pepe.

For a more nutritional version of this salad, you could substitute half with cooked barley or wheat berries.

The dressing is an olive oil and lemon juice combination with lots of spices common to Moroccan cuisine. They include: cardamom, cinnamon, turmeric and cumin. The salad gets a bit of heat from a fiery pepper paste called harissa. Raisins and dried cherries add sweetness to this salad and you can also use an array of chopped summer vegetables if you wish, such as peppers, cucumbers or tomatoes. It's summer -- so have some fun and experiment.

Leftover cooked lamb or chicken added to this salad can easily turn it into main course fare.

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MOROCCAN SALAD

(Serves 6-8)

*4 cups of cooked small pasta or couscous

1 - 19 oz. (540mL) can of chick peas, drained

1 stalk of celery, diced

3 green onions, sliced

1/4 cup (50 mL) dried cherries or cranberries

2 tbsp. (25 ml) golden raisins

**1/4 cup (50 mL) finely chopped flat leaf parsley

2 Tbsp. (50 ml) extra virgin olive oil

Juice of 1 large lemon

1/4 tsp. (1 mL) ground cardamom

Pinch of cinnamon

1 tsp. (5 mL) ground cumin

1 tsp. (5 mL) turmeric

***1 tsp. (5 mL) harissa

Salt and pepper

1/4 cup (50 mL) toasted almonds or pine nuts

Spinach leaves for lining side of bowl (optional)

1. In a large bowl, combine the pasta or couscous, chick peas, celery, green onions, cherries, raisins and parsley. Set aside.

2. In a small bowl, combine the olive oil, lemon juice, cardamom, cinnamon, cumin turmeric and harissa. Whisk to combine. Season with salt and pepper to taste.

3. Pour the dressing over the salad and toss well to combine. Add the pine nuts and toss.

4. Serve in a large bowl, lined with spinach leaves, or serve each individual portion on top of a bed of spinach leaves.

* You can use small pasta such as acini di pepe or regular or whole wheat couscous or Israeli couscous.

** You can also substitute cilantro or mint.

*** Harissa is a very spicy red pepper paste from North Africa. If you don't have it, substitute red pepper flakes or Asian chili paste.

Fare With a Flair offers recipes and suggestions, often with a view to weekend entertaining or that extra touch that distinguishes fine dining. If you have a comment or question for Jill Wilcox, please write: Fare With a Flair, The London Free Press, Box 2280, London, Ont., N6A 4G1 or e-mail (see link).

E-MAIL: Jill Wilcox