Sweet & spicy couscous salad
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Sweet & spicy couscous salad
  Sweet    Spicy    Couscous    Salad    Vegetarian    Vegetables  
Last updated 6/12/2012 1:25:46 AM. Recipe ID 59858. Report a problem with this recipe.
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      Title: Sweet & spicy couscous salad
 Categories: Salads, Main dish, Vegetarian, Vegetables
      Yield: 4 Servings
    1/2 c  Currants
    1/4 c  Fresh-squeezed orange juice
    1/4 c  Fresh-squeezed lemon juice
    1/3 c  Canola or safflower oil
    1/4 ts Ground cinnamon
    1/2 ts Fine sea salt
    1/8 ts Cayenne pepper
      3 c  Water
      1 tb Canola or safflower oil
  1 1/2 c  Couscous
           -- preferably whole wheat
      1 md Carrot; finely chopped
      1 c  Sliced green beans
           -OR- yellow wax beans
           -- (cut into 1/4" pieces)
      1 md Red bell pepper
           -- seeded and finely chopped
    1/2 sm Red onion; finley chopped
    1/4 c  Finely chopped fresh mint
           -OR- parsley

    1/2 c  Tamari-roasted almonds
           -- coarsley chopped
  Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon,
  salt, and cayenne in a jar.  Cover with the lid and shake until the
  ingredients are well mixed.
  In a medium saucepan, bring the water and 1 tablespoon oil to a boil.
  Stir in the couscous.  Immediately remove from the heat, cover, and
  let stand until the water is absorbed, about 6 minutes. Transfer the
  couscous to a large bowl, and fluff with a fork.  Cool completely.
  Put 1 inch of water in a large saucepan with a steamer basket, cover
  with the lid, and bring to a gentle boil. Put the carrot, green
  beans, and bell pepper in the steamer basket, cover with the steamer
  (lid? ~K.M.), and steam until the vegetables are a bright color,
  about 3 minutes. Remove the steamed vegetables from the basket; they
  should still have a crunch. Rinse under cold water, drain, and cool
  Stir the steamed vegetables, onion, and mint into the couscous. Shake
  the Spicy Currant Dressing and pour it over the salad. Stir until
  well coated. Refrigerate for at least 30 minutes to allow the flavors
  to blend. Sprinkle the toasted almonds over the top just before
  serving and serve chilled. (If the salad is prepared more than a few
  hours ahead, adjust the seasonings before serving.)

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Recipe ID 59858 (Apr 03, 2005)

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