Recipe ingredients
- 1/2 cup currants
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1/3 cup canola oil
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 1 1/2 cups couscous
- 1 large carrot, diced
- 1 large red bell pepper, seeded and diced
- 1/2 small red onion, diced
- 1/4 cup finely chopped fresh parsley
Recipe method
- Place the 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.
- 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.
- Transfer the couscous to a large bowl, fluff with a fork, and let cool.
- 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.
- Add the onion and parsley and stir.
- Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
- Refrigerate for at least 1 hour.
- Serve cold.
Other salad recipes:
Couscous summer salad recipe
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