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North African Couscous Salad

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Ingredients

Adjust Servings:
1 cup diced carrot
1/4 cup minced dried apricot
1 teaspoon grated fresh gingerroot
1 teaspoon fresh grated lemon, rind of
1 teaspoon fresh orange zest
1 pinch saffron
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
1 1/2 cups water
1/2 cup diced red bell pepper

Nutritional information

304.7
Calories
70 g
Calories From Fat
7.8 g
Total Fat
0.9 g
Saturated Fat
0 mg
Cholesterol
392.2 mg
Sodium
51.8 g
Carbs
5.7 g
Dietary Fiber
11.8 g
Sugars
8.3 g
Protein
264g
Serving Size

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North African Couscous Salad

Features:
    Cuisine:

    Very nice, sweet and exotic couscous. We had it as side dish for plain, spicy hot chicken tagine, also North African dish. Sweetnes of the salad and hot, savory flavors of tagine blended perfectly together.

    • 62 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    North African Couscous Salad, Slightly adapted from a Moosewood recipe A good lunch salad with exotic flavors , Very nice, sweet and exotic couscous We had it as side dish for plain, spicy hot chicken tagine, also North African dish Sweetnes of the salad and hot, savory flavors of tagine blended perfectly together , Very nice couscous salad with the perfect blend of flavorings Thank you Nurse Di for sharing the recipe


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    Steps

    1
    Done

    Add the First 14 Ingredients to a Non-Reactive Saucepan.

    2
    Done

    Cover Pan and Bring to a Boil; Lower Heat, and Simmer For About 5 Minutes or Until Carrots Are Just Tender.

    3
    Done

    Add in the Bell Pepper and Cook For 2 More Minutes.

    4
    Done

    Take Pan Off of Burner and Add in the Peas.

    5
    Done

    Add in Couscous; Stir.

    6
    Done

    Cover and Let Sit For 10-15 Minutes.

    7
    Done

    Add in Olives; Fluff Couscous With a Fork to Mix.

    8
    Done

    Season to Taste With Salt and Pepper.

    9
    Done

    Spoon Onto Individual Plates; Sprinkle With Pine Nuts and Currants.

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    Michael Hayes

    Whiskey wizard infusing his dishes with the rich and complex flavors of bourbon.

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