Moroccan couscous salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chicken broth |
| ⅓ | cup | Currants |
| 1 | teaspoon | Curry powder |
| ¾ | teaspoon | Ground cumin |
| 1 | cup | Couscous |
| ½ | cup | Thinly sliced green onions |
| 2 | tablespoons | Whole natural almonds; PLUS |
| ½ | cup | Whole natural almonds; toasted * |
| ¼ | teaspoon | Grated lemon peel |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Almond or vegetable oil |
| ¼ | cup | Chopped parsley |
| Romaine lettuce leaves | ||
| 2 | Tomatoes; cut in 1/4\" rounds | |
Directions
Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2 tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil; blend until thoroughly mixed. Toss cooled couscous with almond dressing, remaining ½ cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato around sides of platter and mound couscous in center to serve.
Servings: 6
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 20 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998