Couscous Summer Salad

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Couscous Summer Salad

 

1/2 cup currants

1/4 cup orange juice

1/4 cup lemon juice

1/3 cup plus 1 Tbsp. canola oil

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. cayenne pepper

3 cups water

1 1/2 cups couscous

1 large carrot, diced

1 large red bell pepper, seeded and diced

1/2 small red onion, diced

1/4 cup finely chopped fresh parsley

 

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.

Makes 4 servings.