Couscous Salad Recipe

Couscous Salad Recipe

Ingredients:

1/4 c of lemon juice
1/3 c of canola oil
1/4 c of orange juice
1 Tbsp of canola oil
1/2 c of currants
1/2 tsp of salt
1/8 tsp of cayenne pepper
1/4 tsp of cinnamon (ground)
3 c of water
1 1/2 c of couscous
1 carrot (large);
1 bell pepper (red & large); seeded & cut into small cubes
1/2 of onion (red & small); cut into small cubes
1/4 c of parsley (fresh); minced

Directions:

Get a large jar and sterilize it. Use this jar to tightly lock the currants, juices (orange and lemon), canola oil, cinnamon, salt, cayenne pepper, and cinnamon; then shake it vigorously altogether. Set it aside.

Boil water with canola oil using a medium-sized pot. Gradually pour the couscous into the boiling water. Stir constanly. Remove couscous from heat, once cooked.

Let it stand covered for approximately 5 minutes (or ’til water is absorbed). Move this to a mixing bowl (large). Fluff it (using a fork), then set it aside.

Steam red bell peppers and carrots for approximately 2-3 minutes. The objective is to achieve a color that is more vibrant while retaining the crunchiness of the vegetables.

Once cooked, combine the steamed red bell peppers and carrots with the cooled couscous. Afterward, also mix the minced parsley, as well as diced onions. Stir well.

Get the currant dressing; then shake it well. Pour some onto the salad. Mix ’til ingredients are evenly blended. Chill it overnight prior to serving.

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