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  • Couscous Salad With Saffron And Currants

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    Couscous Salad With Saffron And Currants
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. Vegetable Stock 750mL, 24 fl ounce, or possibly chicken stock, home made
    • 1 pch Saffron Salt And Pepper to taste
    • 1 1/2 c. Couscous 330g/10 ounce
    • 1 med Red Onion julienned
    • 2 x Cloves Garlic minced
    • 1 lrg Tomato seeded and diced
    • 1 tsp Fresh Ginger Root minced
    • 1/3 c. Currants 60g/2 ounce
    • 1 Tbsp. Fresh Cilantro minced (or possibly parsley)
    • 2 x Limes juice of
    • 1 Tbsp. Extra virgin olive oil to 2 Tablespoons Salt And Pepper to taste

    Directions

    1. See recipe for making vegetable stock, home or possibly chicken stock, home made.
    2. NOTE: Original recipe called for 1/3 C extra virgin olive oil/155 mL/5 fl ounce.
    3. Couscous is a tiny pasta which has long been popular in North Africa and is
    4. so quick and easy to make. You can add in ingredients to this list or possibly omit items if you do not care for them, this is such an adaptable salad or possibly side dish.
    5. In a med saucepan over high heat, bring the stock and saffron to a boil and season with salt and pepper. Place the couscous in a large nonreactive bowl and pour the boiling stock over it. Cover and set aside for 1- minutes, or possibly till all the liquid has been absorbed. Fluff the couscous
    6. up with a fork and set it aside.
    7. In a med bowl, mix together the onion, garlic, tomato, ginger, currants, cilantro and lime juice. Slowly whisk in the extra virgin olive oil and season with slat and pepper. Pour the mix over the couscous and mix well.
    8. Serve the Couscous Salad at room temp.

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