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Couscous Salad

Courses: Salads
Serves: 1 people

Recipe Ingredients

2 cups 474mlWater
2 tablespoons 30mlVegetable oil
1/4 teaspoon 1.3mlTurmeric
1/4 teaspoon 1.3mlCinnamon
1/4 teaspoon 1.3mlGingerroot, fresh - chopped
2 cups 474mlCouscous
1/2 cup 80g / 2.8ozRaisins (optional)
1 cup 146g / 5.1ozZucchini - chopped
1/2 cup 55g / 1.9ozCarrot - chopped
1/2 cup 31g / 1.1ozGreen onion, including tops - chopped
1/4 cup 36g / 1.3ozGreen bell pepper - chopped
1/4 cup 36g / 1.3ozRed bell pepper - chopped
1   Ca garbanzo beans - (chic peas), drained
3 tablespoons 45mlVegetable oil
1 1/2 tablespoons 22mlLemon juice
  Salt to taste
1/2 cup 46g / 1.6ozSliced almonds

Recipe Instructions

In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a boil. Stir in couscous and raisins. Cover pan and remove from heat; let stand for 15 minutes. Transfer to a large mixing bowl and add vegetables.

In a small bowl, combine 3 tablespoons oil, lemon juice and salt. Our over salad and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or overnight.

To serve, mound on a lettuce-lined platter and sprinkle with almonds.

the Minnesota Heritage Cookbook


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