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Mint is used spreadly in moroccan cuisine, in fresh drinks or as an aromatic herb on couscous, salads, meat dishes. You can use dried mint or frozen mint, but fresh mint harvested from your pots is always better.

Moroccan Cucumber and Mint Salad

Ingredients
Serves four:
2 cucumbers
25-30 fresh mint leaves
2 tbsp. lemon juice
2 tbsp. olive oil
1 orange
salt, pepper

Directions
Cut the cucumbers into slices and mix with the minced mint leaves.
Beat the olive oil with lemon juice and orange juice, salt and pepper and use this dressing on the cucumber salad. Garnish with orange zest.

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I will send this to 'It's a Vegan World', an event created by Vaishali from Holy Cow!. This month it's hosted by Home Cook's Recipe's, and is about Moroccan Cuisine.

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