Couscous Summer Salad
Very moroccan, very yummy, and not just for summer. Prep time includes time spent in the fridge.
Steps
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.
Set aside.
Bring the water and 1 tbsp.
Canola oil to a boil in a medium saucepan.
Stir in the couscous , then remove from the heat , cover , and let stand for about 6 minutes , or until the water is absorbed.
Transfer the couscous to a large bowl , fluff with a fork , and let cool.
Steam the carrot and bell pepper until they are a bright color , but still crunchy , about 3 minutes.
Rinse under cold water to stop the cooking process and add to the couscous.
Add the onion and parsley and stir.
Shake the dressing again , pour it over the couscous mixture , and stir until well blended.
Refrigerate for at least 1 hour.
Serve cold.
Ingredients
currants, orange juice, lemon juice, canola oil, salt, ground cinnamon, cayenne pepper, water, couscous, carrot, red bell pepper, red onion, fresh parsley