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Nutrition Facts
Serving Size 1 (385g) Recipe makes 4 servings
Calories 520
Calories from Fat 201		(38%)
Amount Per Serving		%DV
	Total Fat 22.4g	34%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 6.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 318mg		13%
Potassium 497mg		14%
Total Carbohydrate 72.0g		23%
	Dietary Fiber 6.2g	24%
	Sugars 16.7g
Protein 10.0g		19%
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Couscous Summer Salad

Recipe #20005 | 1¼ hours | 1¼ hours prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mirj
Feb 18, 2002

Very Moroccan, very yummy, and not just for summer. Prep time includes time spent in the fridge.

SERVES 4 (change servings and units)

Ingredients

1/2 cup currant
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1 1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley

Directions

1
Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
2
Set aside.
3
Bring the water and 1 Tbsp.
4
canola oil to a boil in a medium saucepan.
5
Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
6
Transfer the couscous to a large bowl, fluff with a fork, and let cool.
7
Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
8
Rinse under cold water to stop the cooking process and add to the couscous.
9
Add the onion and parsley and stir.
10
Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
11
Refrigerate for at least 1 hour.
12
Serve cold.

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Featured Reviews for This Recipe

From: BurgundyS

On May 12, 2009

I loved this! I subbed raisins and olive oil and also added some chopped almonds. It made a ton (6-8 servings) and the flavor is really subtle and delicious. It's a perfect summer dinner. The only thing I'd do differently next time is chop the onion much finer!

1 person found this review helpful

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From: Mrs. Duncan Mahogany

On Jul 16, 2006

Delicious! The flavors combined are amazing. I found that the salad had an excellent flavor the first day, the second day it mellowed out a wee bit. Good recipe! I highly recommend it.

1 person found this review helpful

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From: June Lerch

On Jun 8, 2002

I took this Cous Cous salad to a large family gathering the very first time I made it. It was such a beautiful salad I put it in a glass bowl and received many "Ohhh, that's a beautiful salad, what is it ? " comments. When I mentioned that it was a 'cous cous salad', they took a small spoonful and tried it and immediately came back for more, then for more again...there wasn't any salad left to take home as I had hoped. Young children also came for seconds. This salad is very light and almost on the bland side of the scale but it was a delightful addition for the spicy BBQ foods which were in multitudes. The peppers and carrots were a nice crisp texture which contrasted nicely with the cous cous. The raisins added a very nice sweet surprise and the onions again were another wonderful contrast to the raisins. At first taste I thought, this salad needs something else, but believe me it did not. It was "just right" and I would not make any changes to this wonderful salad. I will make this salad regularly and it was put in my book of 'Favorites' the minute I got home from the BBQ. grammajune Lerch

5 people found this review helpful

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From: Ducky

On Jan 16, 2004

We enjoyed this salad with our dinner tonight. It was a nice, light addition to the meal. I liked that it is made ahead of time; cuts down on chaos during dinner prep. It makes a lot and will be more than 4 servings for us. I subbed raisins for the currants. This will definitely be made again during the summer.

3 people found this review helpful

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