Moroccan Curried Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a flavorful and easy way to prepare couscous. Any leftovers just get better. Ingredients:
1 1/2 cups chicken broth |
1/3 cup currants |
1 tsp. curry powder |
3/4 tsp. ground cumin |
1 cup couscous |
1/2 cup thinly sliced green onions |
1/2 cup sliced almonds, toasted |
1/4 tsp. grated lemon peel |
2 tbs. fresh lemon juice |
1/2 cup olive oil |
1/4 cup chopped parsley |
romaine lettuce leaves |
2 tomatoes, cut into 1/4-inch thick rounds |
Directions:
1. Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool.
2. Add lemon peel, lemon juice and olive oil; blend until thoroughly mixed. Toss cooled couscous with dressing, almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato rounds to sides of platter and mound couscous in center to serve.
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