Nutty couscous salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Pkg. couscous |
| ½ | cup | Pitted dates |
| 1 | bunch | Parsley |
| 1 | large | Orange |
| 2 | tablespoons | Olive or salad oil |
| 2 | tablespoons | Cider vinegar |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 1 | cup | Dried currants or dark seedless raisins |
| 2 | tablespoons | Coarsely chopped crystallized ginger |
| 6 | ounces | Can salted cashews |
Directions
About 30 minutes before serving or early in day: Prepare couscous as label directs.
Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish later. Chop enough remaining parsley to measure 3 tablespoons.
Grate peel and squeeze juice from orange. In large bowl, with fork, mix orange peel, orange juice, olive or salad oil, cider vinegar, sugar and salt. Add couscous, dates, chopped parsley, currants, ginger and cashews; toss to mix well. Garnish with parsley sprigs.
Cover and refrigerate if not serving right away .
Yield: 4 main dish servings or 8 accompaniment servings.
Per main dish serving: 745 calories; 28 g fat, 0 mg cholesterol, 415 mg sodium.
From "Great New Summer Salads" article in "Good Housekeeping" magazine. July 1994, Vol. 219, No. 1. Pg. 148. Electronic format by Cathy Harned. Submitted By CATHY HARNED On 05-30-95