Moroccan Couscous Salad

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Title: Moroccan Couscous Salad
Yield: 6 Servings
Categories: Almonds, Low-Fat, Meatless


1 1/2 c Chicken broth
1/3 c Currants
1 ts Curry powder
3/4 ts Ground cumin
1 c Couscous
1/2 c Thinly sliced green onions
2 tb Whole natural almonds; PLUS
1/2 c Whole natural almonds;
-toasted *
1/4 ts Grated lemon peel
2 tb Lemon juice
1/2 c Almond or vegetable oil
1/4 c Chopped parsley
Romaine lettuce leaves
2 Tomatoes; cut in 1/4" rounds

Combine chicken broth, currants, curry powder and cumin in medium saucepan;
bring to a boil. Remove from heat; stir in couscous and green onions. Cover
and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2
tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil;
blend until thoroughly mixed. Toss cooled couscous with almond dressing,
remaining 1/2 cup almonds and parsley. Line serving platter with lettuce
leaves. Arrange tomato around sides of platter and mound couscous in center
to serve.

Servings: 6

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 20 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.

See >Hanneman/Buster/MasterCook 1998/Ap

Recipe by: Almond Board of California

Posted to MC-Recipe Digest by KitPATh on Apr 08,