Side Pannel
Moroccan Couscous Salad
Ingredients List
- 1 1/2 c Chicken broth
- 1/3 c Currants
- 1 ts Curry powder
- 3/4 ts Ground cumin
- 1 c Couscous
- 1/2 c Thinly sliced green onions
- 2 tb Whole natural almonds; PLUS
- 1/2 c Whole natural almonds;
- -toasted *
- 1/4 ts Grated lemon peel
- 2 tb Lemon juice
- 1/2 c Almond or vegetable oil
- 1/4 c Chopped parsley
- Romaine lettuce leaves
- 2 Tomatoes; cut in 1/4" rounds
Directions
Combine chicken broth, currants, curry powder and cumin in medium saucepan;
bring to a boil. Remove from heat; stir in couscous and green onions. Cover
and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2
tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil;
blend until thoroughly mixed. Toss cooled couscous with almond dressing,
remaining 1/2 cup almonds and parsley. Line serving platter with lettuce
leaves. Arrange tomato around sides of platter and mound couscous in center
to serve.
Servings: 6
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 20 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
bring to a boil. Remove from heat; stir in couscous and green onions. Cover
and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2
tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil;
blend until thoroughly mixed. Toss cooled couscous with almond dressing,
remaining 1/2 cup almonds and parsley. Line serving platter with lettuce
leaves. Arrange tomato around sides of platter and mound couscous in center
to serve.
Servings: 6
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 20 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
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