RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Couscous & Lentil Salad w/Dried Fruit - pareve
Zillah Behar includes the following enthusiastic introduction to the recipe: "...is interesting as it brings together legumes and sweet dried fruit to animate the very reliable, but oh-so-predictable couscous." I'd accent this virtue even more; I'd like to see some other diced dried fruit, like apricots, added to the recipe. Of course, then I'd want to start adding some minced parsley for added color and crunch. And while I'm at it, I'd probably add some diced red peppers. (In my opinion, it's a rare salad recipe which can't be improved with the addition of sweet red peppers.) Of course, it wouldn't be the same recipe, but what's a little improvisation among friends... Karen Selwyn * * * * * Couscous and Lentil Salad with Dried Fruit Serves 4 to 6 3 cups vegetable or chicken stock 1/2 cup dried red or yellow lentils 1 cup couscous 1/4 cup currants 2 scallions, finely sliced 2 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. cinnamon salt and pepper minced scallions, white and green parts for garnish Bring chicken stock to a boil. Add lentils, lower heat to a simmer, cover and cook for 30 minutes or until tender. Add couscous and currants; stir until combined. Cover, remove from heat and let stand for 25 minutes. Transfer to a bowl and stir to fluff. Add scallions, olive oil, lemon juice, cinnamon, and salt and pepper. Garnish with minced scallions. Original source: "Our Food: The Kosher Kitchen Updated" Anita Hirsch Current source: Zillah Bahar Jewish Bulletin of No. California, 8/8/97
