North African Couscous Salad
- Ready In:
- 42mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 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
directions
- 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.
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