Ingredients
-
1/2
-
1/4
-
1/4
-
1/3
-
1
-
1/2
-
1/4
-
1/8
-
3
-
1 1/2
-
1
-
1
-
1/2
-
1/4
-
Directions
Couscous Summer Salad, Very Moroccan, very yummy, and not just for summer Prep time includes time spent in the fridge , I loved this! I subbed raisins and olive oil and also added some chopped almonds It made a ton (6-8 servings) and the flavor is really subtle and delicious It’s a perfect summer dinner The only thing I’d do differently next time is chop the onion much finer!, Delicious! The flavors combined are amazing I found that the salad had an excellent flavor the first day, the second day it mellowed out a wee bit Good recipe! I highly recommend it
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Steps
|
1
Done
|
Place the Currants, Orange Juice, Lemon Juice, 1/3 Cup Canola Oil, Salt, Cinnamon, and Cayenne Pepper in a Jar With a Tight-Fitting Lid and Shake Well. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Bring the Water and 1 Tbsp. |
|
4
Done
|
Canola Oil to a Boil in a Medium Saucepan. |
|
5
Done
|
Stir in the Couscous, Then Remove from the Heat, Cover, and Let Stand For About 6 Minutes, or Until the Water Is Absorbed. |
|
6
Done
|
Transfer the Couscous to a Large Bowl, Fluff With a Fork, and Let Cool. |
|
7
Done
|
Steam the Carrot and Bell Pepper Until They Are a Bright Color, but Still Crunchy, About 3 Minutes. |
|
8
Done
|
Rinse Under Cold Water to Stop the Cooking Process and Add to the Couscous. |
|
9
Done
|
Add the Onion and Parsley and Stir. |
|
10
Done
|
Shake the Dressing Again, Pour It Over the Couscous Mixture, and Stir Until Well Blended. |
|
11
Done
|
Refrigerate For at Least 1 Hour. |
|
12
Done
|
Serve Cold. |
