Curried Couscous Salad
Recipe By: Dave Leiberman
Published in: Dave's Dinners
1 box couscous (5.8-ounce) instant
3/4 cup sweetened dried cranberries
1 tablespoons curry powder
1 teaspoons salt
1 teaspoons sugar
1/2 orange -- juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions -- tri
ed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon -- juiced
3/4 cup chopped walnuts -- toasted
Freshly ground pepper
Stir the couscous, cranberries, curry powder, salt, and sugar
together in a heatproof bowl. Bring water (amount will be listed on
package directions) to a boil and pour it over the couscous. Add the
orange juice. Give it a big stir, cover the bowl tightly and let it
stand, giving it a big stir once or twice, until the water is
absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions,
parsley, lemon juice, and walnuts. Stir around until everything is
distributed evenly throughout the couscous. Make up to 2 hours ahead
of time and keep at room temperature until you're ready to serve.
Check the seasonings just before you serve the salad and add salt and
pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and
bake in a 400 degree F oven until they turn a shade darker, about 8
minutes.
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