Couscous Salad With Curry and Dried Fruit |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Inspired by Dave Lieberman's recipe, but modified for my family. This is a great summer salad for large group functions. You can make ahead and serve when ready. It is really good served with hummus and flatbread as a vegetarian meal. Ingredients:
3 cups couscous |
1 1/2 cups dried cranberries |
2 teaspoons curry powder |
1 teaspoon kosher salt |
2 teaspoons sugar |
3 cups water |
1/2 cup orange juice |
1/2 cup olive oil |
1 tablespoon lemon juice |
1/2 cup green onion, sliced |
1/4 cup fresh parsley leaves |
1/4 cup fresh basil leaf, torn |
1/4 cup goat cheese, crumbled |
1 cup chopped walnuts |
1 orange, peeled and cut into segments |
Directions:
1. Stir the couscous, cranberries, curry powder, salt and sugar together in a large bowl.
2. Bring 3 cups of water to a boil and pour it over the couscous. Add the orange juice and stir a few times.
3. Cover and allow the liquid to absorb into the couscous, about 5 minutes.
4. Add the oil, lemon juice, parsley, basil, green onions, cheese, walnuts, and orange pieces. Stir gently.
5. Check seasonings and serve. I've made this up to 24 hours in advance. It does get a bet wet after 4 hours, so if you are making it well in advance, scale back on the water a bit.
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