North African Couscous Salad

Prep Time: 20 Minutes

Cook Time: 22 Minutes

Ready In: 42 Minutes

Servings: 4

Slightly adapted from a Moosewood recipe. A good lunch salad with exotic flavors.

Ingredients:

1 cup diced carrot

1/4 cup minced dried apricot

1 teaspoon grated fresh gingerroot

1 teaspoon fresh grated lemon, rind of

1 teaspoon fresh orange zest

1 pinch saffron

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup orange juice

1 tablespoon fresh lemon juice

1 tablespoon vegetable oil

1 1/2 cups water

1/2 cup diced red bell pepper

1/2 cup english pea (fresh or frozen)

1 cup quick-cooking couscous

1/4 cup pitted and chopped kalamata olive

2 tablespoons toasted pine nuts

1 tablespoon dried currant

Directions:

1. Add the first 14 ingredients to a non-reactive saucepan.
2. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
3. Add in the bell pepper and cook for 2 more minutes.
4. Take pan off of burner and add in the peas.
5. Add in couscous; stir.
6. Cover and let sit for 10-15 minutes.
7. Add in olives; fluff couscous with a fork to mix.
8. Season to taste with salt and pepper.
9. Spoon onto individual plates; sprinkle with pine nuts and currants.

By RecipeOfHealth.com