Couscous Summer Salad
Ingredients
- 0.5 cup currants
- 0.3 cup orange juice
- 0.3 cup lemon juice
- 1/3 cup canola oil
- 1 tbsp canola oil (for cooking)
- 0.5 tsp salt
- 0.3 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 3 cup water
- 1 0.5 cup couscous
- 1 large carrot, diced
- 1 large red bell pepper, seeded and diced
- 0.5 small red onion, diced
- 0.3 cup finely chopped fresh parsley
Instructions
- 1
Place currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well. Set aside.
- 2
Bring the water and 1 Tbsp canola oil to a boil in a medium saucepan. Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
- 3
Transfer the couscous to a large bowl, fluff with a fork, and let cool.
- 4
Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes. Rinse under cold water to stop the cooking process and add to the couscous.
- 5
Add the onion and parsley and stir.
- 6
Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
- 7
Refrigerate for at least 1 hour (overnight is best). Serve cold.