Salat tangiers

Yield: 4 servings

Measure Ingredient
1½ cup Couscous
½ teaspoon Salt
1¼ cup Boiling water
1 cup Carrots
1 \N 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

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

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