Couscous salad w/saffron & currants

6 Servings

Ingredients

Quantity Ingredient
3 cups Vegetable stock; home made, chicken stock
1 pinch Saffron
Salt and pepper; to taste
1½ cup Couscous
1 medium Red onion; julienned
2 Cloves garlic; chopped
1 large Tomato; seed, dice
1 teaspoon Fresh ginger root; chopped
⅓ cup Currants
1 tablespoon Fresh cilantro; or parsley, chopped
2 Limes; juice of (up to)
2 tablespoons Olive oil
Salt and pepper; to taste

Directions

Date: Wed, 3 Apr 1996 07:56:05 -0500 From: kmeade@... (The Meades)

Recipe By: Caprial's Cafe Favorites, Chef Caprial Pence, pg 54 See recipe for making vegetable stock, home or chicken stock, home made.

NOTE: Original recipe called for ⅓ cups olive oil/155 mL/5 fl oz.

Couscous is a tiny pasta that has long been popular in North Africa and is so quick and easy to make. You can add ingredients to this list or omit items if you don't care for them, this is such an adaptable salad or side dish.

In a medium saucepan over high heat, bring the stock and saffron to a boil and season with salt and pepper. Place the couscous in a large nonreactive bowl and pour the boiling stock over it. Cover and set aside for 1- min, or until all the liquid has been absorbed. Fluff the couscous up with a fork and set it aside.

In a medium bowl, mix together the onion, garlic, tomato, ginger, currants, cilantro and lime juice. Slowly whisk in the olive oil and season with slat and pepper. Pour the mixture over the couscous and mix well.

Serve the Couscous Salad at room temp.

NOTES: Cal 290.3, Fat 3.2g, Carb 59.2g, Dietary Fiber 7.3g, Protein 8.9g, Sodium 260mg, CFF 9⅗%.

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