This rice recipe is a combination of my love for both Moroccan and Israeli couscous—but with rice! Honestly, couscous would be perfectly magical instead of rice too—but I often find I have more rice on hand and can easily scale it for a feast. The key to this rice is in fact plenty of olive oil and plenty of salt. If your rice tastes dry, add another glug or two of olive oil. If your rice tastes bland, add another pinch of salt. You know it’s ready when you want another bite and another.
This crisp and refreshing little side salad is the perfect addition to any Mediterranean meal. It offsets all the warm deep spices with something cooling and bright.
