CSCS: Couscous Salad #2
Source of Recipe
"Sandra Willis (arthurs.and.willis@sympatico.ca)"
* Exported from MasterCook *
Couscous Salad #2
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups good stock*
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot -- cut into 1/4 inch
-- dice
1 small red onion -- cut into 1/4 inch
-- dice
1 small red bell pepper -- cut into 1/4 inch
-- dice
1 small cucumber or zucchini -- cut into 1/4 inch
-- dice
1 small Granny Smith apple -- cut into 1/4 inch
-- dice
1/3 cup currants or raisins
1 cup canned chick peas (up to 2 ) -- rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1/2 tablespoon olive oil
*Chicken or vegetable stock is good.
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes. Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Add the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil with the lemon juice, salt and pepper until well mixed (we omit the salt with no ill effects). Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days (It definitely tastes different if you let it sit for a bit in the
refrigerator). Season with additional salt, pepper and lemon juice to taste before serving.
Source:
"Sandra Willis (arthurs.and.willis@sympatico.ca)"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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