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Curried Couscous Salad

Curried Couscous Salad Categories: Salads|Comfort Food|Healthy|Favorites
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:

    1 (5.8 ounce) box  instant couscous
     cup  sweetened dried cranberries
     cup  golden raisins
     cup  currants
    1 tbsp  curry powder
    1 tsp  salt
    1 tsp  sugar
     cup  orange juice
    3 tbsp  extra-virgin olive oil
    1-2  scallions, green parts only, thinly sliced on an angle
    2 tbsp  fresh cilantro, chopped
      lemon, juiced
     cup  walnuts, chopped, toasted
      Freshly ground black pepper

Stir the couscous, cranberries, raisins, currants, curry powder, salt and sugar together in a large heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. If making a day ahead, cover and refrigerate.* Otherwise, let cool completely before continuing.

Fluff up the couscous with a fork. Add the olive oil, scallions, cilantro, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you?re ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400F oven until they turn a shade darker, about 8 minutes.

*If couscous is refrigerated, bring to room temperature before proceeding.

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