| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Posted, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Couscous |
| 1 |
c |
Water |
| 1 |
ts |
Olive Oil |
| 1/4 |
c |
Pine Nuts |
| 1 |
|
Stalk Celery; Diced |
| 1 |
|
Scallion; Chopped |
| 2 |
tb |
Fresh Parsley; Chopped |
| 1/3 |
c |
Currants |
| 1/4 |
c |
Lemon Juice |
| 2 |
tb |
Olive Oil |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Black Pepper |
| 1/4 |
ts |
Turmeric |
| 3 |
dr |
Hot Pepper Sauce |
INSTRUCTIONS
DRESSING
In large bowl, stir together couscous and water. Let stand, covered, until
liquid is completely absorbed, 5 to 10 minutes. Toss lightly with a fork.
Meanwhile, in a small skillet, heat olive oil. Add pine nuts, slivered
almonds or raw cashews and saute until golden brown. Prepare remaining
salad ingredients. In a small bowl, combine salad ingredients. When
couscous has softened, toss in nuts, celery, scallion, parsley and currents
or raisins. Add dressing and toss again. Garnish with chopped chives. Serve
immediately or allow to cool.
Variations:
*substitute cooked rice for couscous
*in the dressing, substitute 2 tsp curry powder for the cinnamon and
turmeric
Recipe by: 15 Minute Vegetarian Gourmet
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Apr
21, 1998
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