Salat tangiers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Couscous |
| ½ | teaspoon | Salt |
| 1¼ | cup | Boiling water |
| 1 | cup | Carrots |
| 1 | Bell pepper | |
| ½ | cup | Oil |
| 4 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon |
| 1 | cup | Green beans |
| ⅓ | cup | Red onion |
| ⅓ | cup | Currants |
| ½ | cup | Almonds |
| 3 | tablespoons | Orange juice |
| 4 | tablespoons | Fresh parsley |
| 1 | tablespoon | Fresh spearmint |
Directions
MARINADE
Dice the bell pepper and carrots, cut the green beans, chop the red onion and almonds. Put couscous and salt in large bowl; stir in boiling water. Cover and let sit for 5-10 minutes, stirring occasionally to fluff. Steam carrots, bell pepper and beans separately (instructions say this but I steam them all together). As soon as each vegetable is barely tender, add to couscous. Stir in red onions, currants and almonds. Whisk together marinade ingredients.
Toss couscous and vegetable mixture with marinade, chill for at least one hour before serving. Submitted By KAZ LANGRIDGE On 09-24-95