Couscous Salad

From the Kingston Hotel Café Cook Book.

Ingredients:

• 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

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

Steps:

1. In a saucepan, bring the water to boil. Add couscous, cover, turn off the heat and let sit, covered, 10 minutes. Cool.
2. Toss all the ingredients in a bowl and serve.
3. NOTE: Couscous soaks up dressing. If it dried out, splash in more seasoned rice vinegar (up to ¼ C.)
4. In a food processor, blend all sauce ingredients except the oil for 1 minute. Continue blending, gradually adding the oil in a thin drizzle.

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