• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Moroccan Couscous Salad

  • Recipe Submitted by on

Category: Low Fat

 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


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.

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