Couscous currant salad with lemon dressing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| 1 | cup | Water |
| 1 | teaspoon | Olive Oil |
| ¼ | cup | Pine Nuts |
| 1 | Stalk Celery; Diced | |
| 1 | Scallion; Chopped | |
| 2 | tablespoons | Fresh Parsley; Chopped |
| ⅓ | cup | Currants |
| ¼ | cup | Lemon Juice |
| 2 | tablespoons | Olive Oil |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Black Pepper |
| ¼ | teaspoon | Turmeric |
| 3 | drops | Hot Pepper Sauce |
Directions
DRESSING
In large bowl, stir together couscous and water. Let stand, covered, until liquid is completely absorbed, 5 to 10 minutes. Toss lightly with a fork.
Meanwhile, in a small skillet, heat olive oil. Add pine nuts, slivered almonds or raw cashews and saute until golden brown. Prepare remaining salad ingredients. In a small bowl, combine salad ingredients. When couscous has softened, toss in nuts, celery, scallion, parsley and currents or raisins. Add dressing and toss again. Garnish with chopped chives. Serve immediately or allow to cool.
Variations:
*substitute cooked rice for couscous *in the dressing, substitute 2 tsp curry powder for the cinnamon and turmeric
Recipe by: 15 Minute Vegetarian Gourmet Posted to MC-Recipe Digest by Meg Antczak <meginny@...> on Apr 21, 1998