RFCJ RECIPE ARCHIVE
Posted by : Lita Couscous Salad with Saffron & Currants - pareve
3 C Vegetable Stock, Home Made -- 750mL, 24 fl oz, or chicken stock, home made Pinch Saffron Salt And Pepper -- to taste 1 1/2 C Couscous -- 330g /10 oz 1 Med Red Onion -- julienned 2 Cloves Garlic -- chopped 1 Lg Tomato -- seed, dice 1 Tsp Fresh Ginger Root -- chopped 1/3 C Currants -- 60g / 2 oz 1 Tbsp Fresh Cilantro -- or parsley, chopped 2 Limes -- juice of 1 Tbsp Olive Oil -- to 2 T Salt And Pepper -- to taste NOTE: Original recipe called for 1/3 C olive oil/155 mL/5 fl oz. Couscous is a tiny pasta that has long been popular in North Africa and is so quick and easy to make. You can add ingredients to this list or omit items if you don't care for them, this is such an adaptable salad or side dish. In a medium saucepan over high heat, bring the stock and saffron to a boil and season with salt and pepper. Place the couscous in a large nonreactive bowl and pour the boiling stock over it. Cover and set aside for 1- min, or until all the liquid has been absorbed. Fluff the couscous up with a fork and set it aside. In a medium bowl, mix together the onion, garlic, tomato, ginger, currants, cilantro and lime juice. Slowly whisk in the olive oil and season with salt and pepper. Pour the mixture over the couscous and mix well. Serve the Couscous Salad at room temp. Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, NOTES : Cal 290.3 Fat 3.2g Carb 59.2g Dietary Fiber 7.3g Protein 8.9g Sodium 260mg CFF 9.6%
