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    Bean/Grain: Curried Couscous Salad


    Source of Recipe


    Rowena Hubbard

    List of Ingredients





    1 1/2 cups vegetable broth
    1/3 cup currants
    1 teaspoon curry powder
    3/4 teaspoon cumin
    1 cup uncooked couscous
    1/2 cup thinly sliced green onions
    1/2 cup whole almonds, toasted
    1/4 teaspoon grated lemon peel
    2 tablespoons lemon juice
    1/2 cup extra virgin olive oil
    1/4 cup chopped parsley
    2 tomatoes, cut 1/4" thick rounds

    Recipe



    Combine broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat, then stir in couscous and green onions. Cover and let sit for 5 minutes. Fluff with a fork, then cool. Grind 2 tbl. almonds in the blender. Add lemon peel, lemon juice and olive oil; blend until thoroughly mixed. Toss cooled couscous with dressing, remaining almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato slices to sides of platter and mound couscous in center to serve. Serves 6.

 

 

 

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