Prep 20 mins
Cook 22 mins
Slightly adapted from a Moosewood recipe. A good lunch salad with exotic flavors.
- 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
- 1⁄2 cup English pea (fresh or frozen)
- 1 cup quick-cooking couscous
- 1⁄4 cup pitted and chopped kalamata olive
- 2 tablespoons toasted pine nuts
- 1 tablespoon dried currant
- Add the first 14 ingredients to a non-reactive saucepan.
- Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
- Add in the bell pepper and cook for 2 more minutes.
- Take pan off of burner and add in the peas.
- Add in couscous; stir.
- Cover and let sit for 10-15 minutes.
- Add in olives; fluff couscous with a fork to mix.
- Season to taste with salt and pepper.
- Spoon onto individual plates; sprinkle with pine nuts and currants.
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.