Sweet And Spicy Couscous Salad

Recipe Ingredients

1/2 cup	31g / 1.1oz	Currants
1/4 cup	59ml	Fresh-squeezed orange juice
1/4 cup	59ml	Fresh-squeezed lemon juice
1/3 cup	78ml	Canola or safflower oil
1/4 teaspoon	1.3ml	Ground cinnamon
1/2 teaspoon	2.5ml	Fine sea salt
1/8 teaspoon	0.6ml	Cayenne pepper
3 cups	711ml	Water
1 tablespoon	15ml	Canola or safflower oil
1 1/2 cups	355ml	Couscous (preferably whole)
1 cup	110g / 3.9oz	Carrot - finely chopped (medium)
1 cup	160g / 5.6oz	Green beans or yellow wax beans - cut in 1/4" pieces
1 cup	237ml	Red bell pepper - seeded and finely (medium)
1/2 cup	31g / 1.1oz	Red onion - finely chopped (small)
1/4 cup	36g / 1.3oz	Finely chopped fresh mint - or- parsley
		Optional
1/2 cup	46g / 1.6oz	Tamari-roasted almonds - coarsely chopped

Recipe Instructions

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt, and cayenne in a jar. Cover with the lid and shake until the ingredients are well mixed.

In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes. Transfer the couscous to a large bowl, and fluff with a fork. Cool completely.

Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the carrot, green beans, and bell pepper in the steamer basket, cover with the steamer (lid? ~K.M.), and steam until the vegetables are a bright color, about 3 minutes. Remove the steamed vegetables from the basket; they should still have a crunch. Rinse under cold water, drain, and cool completely.

Stir the steamed vegetables, onion, and mint into the couscous. Shake the Spicy Currant Dressing and pour it over the salad. Stir until well coated. Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle the toasted almonds over the top just before serving and serve chilled. (If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.)

Source:
May All Be Fed - by John Robbins, with recipes by Jia Patton and Friends

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