Couscous Salad W/Saffron & Currants

* Exported from MasterCook *

Couscous Salad W/Saffron & Currants

Recipe By : Caprial's Cafe Favorites, Chef Caprial Pence, pg 54
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Salads/Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Vegetable Stock, Home Made -- 750mL, 24 fl oz, or
-- chicken stock,
-- home made
Pinch Saffron
Salt And Pepper -- to taste
1 1/2 C Couscous -- 330g/10 oz
1 Med Red Onion -- julienned
2 Cloves Garlic -- chopped
1 Lg Tomato -- seed, dice
1 Tsp Fresh Ginger Root -- chopped
1/3 C Currants -- 60g/2 oz
1 Tbsp Fresh Cilantro -- or parsley, chopped
2 Limes -- juice of
1 Tbsp Olive Oil -- to 2 T
Salt And Pepper -- to taste

See recipe for making vegetable stock, home or chicken stock, home made.

NOTE: Original recipe called for 1/3 C olive oil/155 mL/5 fl oz.

Couscous is a tiny pasta that has long been popular in North Africa and is so
quick and easy to make. You can add ingredients to this list or omit items if
you don't care for them, this is such an adaptable salad or side dish.

In a med saucepan over high heat, bring the stock and saffron to a boil and
season with salt and pepper. Place the couscous in a large nonreactive bowl
and pour the boiling stock over it. Cover and set aside for 1- min, or until
all the liquid has been absorbed. Fluff the couscous up with a fork and set it
aside.

In a med bowl, mix together the onion, garlic, tomato, ginger, currants,
cilantro and lime juice. Slowly whisk in the olive oil and season with slat
and pepper. Pour the mixture over the couscous and mix well.

Serve the Couscous Salad at room temp.

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NOTES : Cal 290.3
Fat 3.2g
Carb 59.2g
Dietary Fiber 7.3g
Protein 8.9g
Sodium 260mg
CFF 9.6%