Healthy Recipe

Cold Couscous Salad

Recipe By:
Aheela
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  • Total Time 30 min Ico-add
  • Yield 6 Servings
  • Level Medium

Using couscous in place of lettuce makes a healthy salad even better. Easy to prepare, couscous quickly adapts to the flavors it is mixed with.
 

Ingredients

  • 1/2 cup currants (or raisins)
  • 1/4 cup orange juice
  • 1/4 cup lemon juice
  • 1/3 cup plus 1 tablespoon canola oil in all
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 3 cups water
  • 1 1/2 cups couscous
  • 1 large carrot, peeled and diced
  • 1 large red bell pepper, seeded and diced
  • 1/2 small red onion, diced
  • 1/4 cup fresh parsley, finely chopped
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Directions

  1. 1. Place the currants, orange juice, lemon juice, 1/3 cup of canola oil, salt, cinnamon and cayenne pepper in a jar with a tight fitting lid and shake well; set aside.
  2. 2. Bring the water and 1 tablespoon canola oil to a boil in a medium saucepan. Stir in the couscous then remove from the heat, cover, and let stand for about 6 minutes or until the water is absorbed.
  3. 3. Transfer the couscous to a large bowl, fluff with a fork and let cool.
  4. 4. Steam the carrot and bell pepper until they are a bright color but still crunchy, about 3 minutes. Rinse under cold water to stop the cooking process and add to the couscous.
  5. 5. Add the onion and parsley and stir. Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
  6. 6. Refrigerate for at least one hour (over night is best) and serve cold.