African Couscous Salad with Currants and Almonds

Posted by Diana van Eyk on June 22nd, 2011

Here’s another salad recipe from “The Hollyhock Cooks” cookbook, this time African.

Ingredients

photo: Creative Commons, cookipediachef's photostream

• 1 1/2 C. dry couscous
• 1/2 tsp. salt
• 1 1/4 C. boiling water
• 1 C. finely diced carrots
• 1 C. diced red and yellow bell peppers
• 1/2 C. finely diced purple onion
• 1/2 C. currants
• 1 C. toasted slivered almonds

Dressing

• 1/2 C. olive oil
• 1/4 C. lemon juice
• 3 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh mint
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon

1. Pour the boiling water over the couscous and the salt in a small bowl, cover and allow it to stand for 20 minutes, until you can fluff it with a fork.
2. Blanch the chopped carrots, peppers and onion by immersing them each in boiling water for a few minutes.  Chill immediately.
3. In a small bowl, whisk together the dressing ingredients.
4. Combine the currants and almonds with the couscous and dressing.  Add the vegetables and chill the salad before serving.

This salad is ideal for stuffing pita pockets.  Try adding green or yellow beans for variety.