Summer potluck season is winding down, but you never know when you want an easy, tasty salad that can handle no refrigeration. I got this recipe from my Aunt Elena, after walking around a reunion carrying the empty bowl, looking for the person who made the delicious salad. She did. And now I do too.
Curried Couscous Salad
Stir together in heat-proof bowl:
1 3/4 cups couscous
2 1/4 cups boiling water
1 Tbsp. curry powder
1 tsp. salt
1 tsp. sugar
juice and zest of half an orange
3/4 cup sweetened, dried cranberries.
Stir occasionally until water is absorbed (10ish minutes).
3 Tbsp. olive oil
4 scallions, chopped
handful chopped parsley
juice and zest of half a lemon
3/4 cup toasted, chopped walnuts
fresh ground pepper, to taste
Serve at room temperature.
I almost finished the leftover salad until I remembered to take a photo - and then I was running around the house doing something related to laundry or canning.
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