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).
Add:
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.
5 comments:
This salad is just my style! And I do love curry...
Not too much chopping! This salad sounds lovely. I do believe the cranberries and curry can carry it quite nicely into early fall.
Ha, we're having cous cous with our dinner now. Instead of water I use vegetable stock and then add some cummin and chickpeas so it's more of a morrocan style... tastes good hot or cold.
Oh yum. You read my mind. Lately I've been thinking that I'm a Potluck Loser because I'm so unimaginative about good dishes in the summer. My go-to autumn dish is couscous, red onion, butternut squash and chickpeas with a tahini sauce, but it seems too cold weathery for summer potlucks. I end up defaulting to veggies and dip/hummus--healthy but boring.
I'll try this!
hey Polly, post your recipe - it sounds good. I only have a summer potluck dish. Every cold weather potluck I have to figure it out again.
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