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Couscous Salad W/Saffron & Currants

Type: Pasta
Courses: Salads
Serves: 6 people

Recipe Ingredients

3 cups 711mlVegetable or chicken stock, home made
1   Saffron
  Salt and pepper - to taste
1 1/2 cups 355mlCouscous
1 cup 62g / 2.2ozRed onion - julienned (medium)
2   Garlic - chopped
1   Tomato - seed, dice (large)
1 teaspoon 5mlFresh ginger root - chopped
1/3 cup 20g / 0.7ozCurrants
1 tablespoon 15mlFresh cilantro - or parsley, chopped
2   Limes - juice of
1 tablespoon 15mlOlive oil*
  Salt and pepper - to taste

Recipe Instructions

* Original recipe called for 1/3 C olive oil/

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 temperature.

Caprial's Cafe Favorites, Chef Caprial Pence, pg 54


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