Sweet And Spicy Couscous Salad

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Sweet And Spicy Couscous Salad

 

1/2 cup currants

1/4 cup fresh squeezed orange juice

1/4 cup fresh squeezed lemon juice

1/3 cup canola or safflower oil

1/4 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/8 teaspoon cayenne pepper

3 cups water

1 tablespoon canola or safflower oil

1 1/2 cups couscous

1 medium carrot, finely chopped

1 cup green beans or yellow wax beans, cut in 1/4 " pieces

1 medium red bell pepper, seeded and finely

1/2 small red onion, finely chopped

1/4 cup finely chopped fresh mint or parsley

 

Optional;

1/2 cup tamari-roasted almonds, coarsely chopped

 

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt,

and cayenne in a jar. Cover with the lid and shake until the ingredients are

well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir

in the couscous. Immediately remove from the heat, cover, and let stand

until the water is absorbed, about 6 minutes. Transfer the couscous to a

large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover with

the lid, and bring to a gentle boil. Put the carrot, green beans, and bell

pepper in the steamer basket, cover with the steamer lid, and steam until

the vegetables are a bright color, about 3 minutes. Remove the steamed

vegetables from the basket; they should still have a crunch. Rinse under

cold water, drain, and cool completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake the

Spicy Currant Dressing and pour it over the salad. Stir until well coated.

Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle

the toasted almonds over the top just before serving and serve chilled. (If

the salad is prepared more than a few hours ahead, adjust the seasonings

before serving.)

Makes 4 servings.