Couscous Salad W/Saffron & Currants

Recipe Ingredients

3 cups	711ml	Vegetable or chicken stock, home made
1		Saffron
		Salt and pepper - to taste
1 1/2 cups	355ml	Couscous
1 cup	62g / 2.2oz	Red onion - julienned (medium)
2		Garlic - chopped
1		Tomato - seed, dice (large)
1 teaspoon	5ml	Fresh ginger root - chopped
1/3 cup	20g / 0.7oz	Currants
1 tablespoon	15ml	Fresh cilantro - or parsley, chopped
2		Limes - juice of
1 tablespoon	15ml	Olive 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.

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

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