Recipe by Mirj
Very Moroccan, very yummy, and not just for summer. Prep time includes time spent in the fridge.
Top Review by June Lerch
I took this Cous Cous salad to a large family gathering the very first time I made it. It was such a beautiful salad I put it in a glass bowl and received many "Ohhh, that's a beautiful salad, what is it ? " comments. When I mentioned that it was a 'cous cous salad', they took a small spoonful and tried it and immediately came back for more, then for more again...there wasn't any salad left to take home as I had hoped. Young children also came for seconds. This salad is very light and almost on the bland side of the scale but it was a delightful addition for the spicy BBQ foods which were in multitudes. The peppers and carrots were a nice crisp texture which contrasted nicely with the cous cous. The raisins added a very nice sweet surprise and the onions again were another wonderful contrast to the raisins. At first taste I thought, this salad needs something else, but believe me it did not. It was "just right" and I would not make any changes to this wonderful salad. I will make this salad regularly and it was put in my book of 'Favorites' the minute I got home from the BBQ. grammajune Lerch
- 1⁄2 cup currants
- 1⁄4 cup orange juice
- 1⁄4 cup lemon juice
- 1⁄3 cup canola oil
- 1 tablespoon canola oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper
- 3 cups water
- 1 1⁄2 cups couscous
- 1 large carrot, diced
- 1 large red bell pepper, seeded and diced
- 1⁄2 small red onion, diced
- 1⁄4 cup finely chopped fresh parsley
Directions See How It's Made
- 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.
- Set aside.
- Bring the water and 1 Tbsp.
- canola oil to a boil in a medium saucepan.
- Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
- Transfer the couscous to a large bowl, fluff with a fork, and let cool.
- Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
- Rinse under cold water to stop the cooking process and add to the couscous.
- Add the onion and parsley and stir.
- Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
- Refrigerate for at least 1 hour.
- Serve cold.