Source: May All Be Fed: Diet for a New World
Made: October 10, 2013
Yield: 3-4 servings as a main dish; 6-8 as a side dish
Time to make: 10 minutes assembly + at least 1 hour to chill.
This is a lovely tabouli-style salad and great as a main dish. I intended to include the almond garnish, but at the last minute forgot to add them. But since I will certainly be making this salad again, that will be a treat for another day.
Sweet and Spicy Couscous Salad
½ cup currants
¼ cup freshly squeezed orange juice
¼ cup freshly-squeezed lemon juice
1/3 cup canola or safflower oil
¼ tsp. ground cinnamon
½ tsp. fine sea salt
1/8 tsp. cayenne pepper
3 cups water
1 Tbsp. canola or safflower oil
1½ cups couscous, preferably whole wheat
1 medium carrot finely chopped
1 cup sliced green or yellow wax beans cut into ¼ inch pieces
1 medium red bell pepper, seeded and finely chopped
½ small red onion, finely chopped
¼ finely chopped fresh mint or parsley
½ cup tamari-toasted almonds, coarsely chopped (optional)
Mix the dressing ingredients in a jar. Cover with lid and shake well. Set aside.
Bring water to a boil. Add 1 Tbsp. oil and couscous.
Immediately remove from heat, cover and lst stand until water is absorbed. (about 5 minutes).
Transfer to a large bowl and fluff with a fork. Chill.
Place the chopped carrots, green beans and bell pepper in a steamer basket and steam over boiling water for about 3 minutes. Vegetables should be brightly coloured and still have a crunch.
Rinse under cold water, drain and chill.
When couscous and vegetables are cool, mix the steamed vegetables and also the onion and mint into the couscous. Pour dressing over all and chill at least 30 minutes.
Sprinkle toasted almonds over top just before serving.