Couscous Summer Salad

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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