The Salad Master - DDV Culinary

Couscous Summer Salad1/2 cup currants1/4 cup orange juice1/4 cup lemon juice1/3 cup canola oil1 tablespoon canola oil1/2 teaspoon salt1/4 teaspoon ground cinnamon1/8 teaspoon cayenne pepper3 cups water1 1/2 cups couscous1 large carrot, diced1 large red bell pepper, seeded and diced1/2 small red onion, diced1/4 cup finely chopped fresh parsleyPlace the currants, orange juice, lemon juice, 1/3 cup canola oil,salt, cinnamon, and cayenne pepper in a jar with a tight−fitting lidand shake well. Set aside.Bring the water and 1 Tbsp. canola oil to a boil in a mediumsaucepan. Stir in the couscous, then remove from the heat, cover, andlet stand for about 6 minutes, or until the water is absorbed. Transferthe couscous to a large bowl, fluff with a fork, and let cool.Steam the carrot and bell pepper until they are a bright color, butstill crunchy, about 3 minutes. Rinse under cold water to stop thecooking process and add to the couscous. Add the onion and parsleyand stir. Shake the dressing again, pour it over the couscous mixture,and stir until well blended. Refrigerate for at least 1 hour (overnight is best). Serve cold.E−Cookbooks Home | Free Newsletter | Food & Cooking Mousepads | Email UsCouscous Summer Salad 50