Moroccan Couscous Salad

Title:
Moroccan Couscous Salad

Yield:
6 Servings

Categories:
Almonds,
Low-Fat,
Meatless




Ingredients:





 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 http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap


 


 Recipe by: Almond Board of California


 


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


 1998