Orange, Raisin, Couscous Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Got this from a friend when I was at her house for lunch one day. It was very good and I love curry, I was impressed with this dish. I am always looking for a new and different way to use couscous. Cook time is for setting the raisins aside in the orange juice for 15 minutes and for chill time if you decide to chill it. Ingredients:
1 1/2 cups couscous |
2 1/4 cups vegetable broth (for a non-vegetarian version, you can use chicken broth. i have done both ways and both are good) |
1 cup peas (i used frozen and let them sit out for about 30 min. just to get them to thaw a little bit) |
5 green onions, chipped |
1/2 cup carrot, sliced thinly at an angle and cooked until just tender |
2 celery ribs, sliced |
1 cup raisins |
1/3 cup orange juice, plus another 1/3 |
1/4 cup green bell pepper, chopped |
1/4 cup yellow bell pepper, chopped |
1/2 cup almonds |
1/3 cup red wine vinegar (or you can use rice vinegar) |
1/4 teaspoon turmeric |
1 1/2 teaspoons curry powder (i used a little more because we are crazy about curry) |
1 teaspoon dijon mustard |
Directions:
1. Combine couscous with broth and bring to boil.
2. Cover and remove from heat and set aside.
3. Place raisins in 1/3 c orange juice and set aside for 15 minutes.
4. Combine carrots (pre cooked until just tender) and peas, green onions and raisins with couscous.
5. Whisk or blend other 1/3 c orange juice, vinegar, turmeric, curry and Dijon mustard.
6. Pour over couscous mixture and stir well to combine.
7. Either serve immediately or chill a little bit before serving.
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