Couscous Salad

April 11, 2021 , ,

From the Kingston Hotel Café Cook Book

  • 2 C. water
  • 1 ½ C. raw couscous
  • 1 C. minced parsley, packed
  • 1 C. finely chopped green onions, both white and green parts
  • 1 C. toasted almonds
  • 1 C. currants (or thinly sliced dried apricots)
  • ½ C. freshly shelled shell peas (if you don’t have any in your box this
  • week you’ll get some next week)
  • 1 ½ C. Orange-Cinnamon-Curry Dressing (see below)
  • ½ t. salt
  • ½ C. seasoned rice vinegar plus more as needed if the couscous sits

In a saucepan, bring the water to boil. Add couscous, cover, turn o the heat and let sit, covered, 10 minutes. Cool.

Toss all the ingredients in a bowl and serve.

NOTE: Couscous soaks up dressing. If it dried out, splash in more seasoned rice vinegar (up to ¼ C.)

 

Orange-Cinnamon-Curry Dressing

  • 1 C. seasoned rice vinegar
  • 2 T. minced garlic
  • 2 t. cinnamon
  • 2 t. curry powder
  • 2 T. minced orange zest
  • ½ t. salt
  • 1 T. sugar or honey
  • 2 C. Canola oil

In a food processor, blend all ingredients except the oil for 1 minute. Continue blending,

gradually adding the oil in a thin drizzle.