Nutty Couscous Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
10 ounce: Pkg. couscous,
1/2 cup: Pitted dates,
1 bunch: Parsley,
1 large: Orange,
2 tbsp: Olive or salad oil,
2 tbsp: Cider vinegar,
1/2 tsp: Sugar,
1/4 tsp: Salt,
1 cup: Currants,
2 tbsp: Coarsely chopped, crystallized ginger
6 ounce: Can salted cashews,
Directions:
About 30 minutes before serving or early in day: Prepare couscous as
label directs.
Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish
later. Chop enough remaining parsley to measure 3 tablespoons.
Grate peel and squeeze juice from orange. In large bowl, with fork,
mix orange peel, orange juice, olive or salad oil, cider vinegar,
sugar and salt. Add couscous, dates, chopped parsley, currants,
ginger and cashews; toss to mix well. Garnish with parsley sprigs.
Cover and refrigerate if not serving right away .
"Great New Summer Salads" in "Good Housekeeping" July 1994, Vol. 219,
No. 1. Posted by Cathy Harned.
Source from luhu.jp
label directs.
Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish
later. Chop enough remaining parsley to measure 3 tablespoons.
Grate peel and squeeze juice from orange. In large bowl, with fork,
mix orange peel, orange juice, olive or salad oil, cider vinegar,
sugar and salt. Add couscous, dates, chopped parsley, currants,
ginger and cashews; toss to mix well. Garnish with parsley sprigs.
Cover and refrigerate if not serving right away .
"Great New Summer Salads" in "Good Housekeeping" July 1994, Vol. 219,
No. 1. Posted by Cathy Harned.
Source from luhu.jp