Couscous Salad
Katherine
ingredients
- 6 cups chicken stock
- 9 tablespoons olive oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon saffron
- 3 cups couscous
- 3/4 cups dates, pitted and chopped
- 2 1/4 cups finely diced celery
- 1 1/2 cups finely diced carrots
- 1 cup minced scallions
- 1/2 cup minced parsley
- 2 1/4 tablespoons freshly squeezed lime juice
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup toasted pine nuts
directions
- 1
In a saucepan bring the stock, six tablespoons of the oil, and ginger and saffron to a boil. Add the couscous and boil until the liquid begins to be absorbed.
- 2
Remove from the heat and fold in the currants and dates. Cover and let stand for 15 minutes. Add the celery, carrots and scallions. Mix well.
- 3
In a small bowl combine the parsley, lemon juice, salt and cinnamon and remaining olive oil. Toss well with the couscous, breaking up any clumps. Cover and refrigerate overnight.
- 4
Bring to room temperature. Adjust the seasonings. Sprinkle with the pine nuts.
Source: Katherine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews