Couscous Salad with Saffron and Currants

Course : Salads
Serves: 6
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3 Cup Vegetable Stock or chicken stock
1 dash Saffron
1 teaspoon salt and Pepper -- to taste
1 1/2 Cup Couscous
1 Medium Red Onion -- julienned
2 Cloves garlic chopped
1 Large Tomato -- seed, dice
1 Teaspoon Fresh Ginger Root -- chopped
1/3 Cup Currants
1 Tablespoon Fresh Cilantro -- or parsley, chopped
2 medium Limes -- juice
1 Tablespoon Olive Oil
1 teaspoon salt and Pepper -- to taste

Preparation / Directions:

See recipe for making vegetable stock, home or chicken stock, home made. NOTE: Original recipe called for 1/3 C olive oil/155 mL/5 fl oz. Couscous is a tiny pasta that has long been popular in North Africa and is so quick and easy to make. You can add ingredients to this list or omit items if you don't care for them, this is such an adaptable salad or side dish. 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- min, or until all the liquid has been absorbed. Fluff the couscous up with a fork and set it aside. In a med bowl, mix together the onion, garlic, tomato, ginger, currants, cilantro and lime juice. Slowly whisk in the olive oil and season with slat and pepper. Pour the mixture over the couscous and mix well. Serve the Couscous Salad at room tem


Nutritional Information:

Cal 290.3, Fat 3.2g, Carb 59.2g, Dietary Fiber 7.3g, Protein 8.9g, Sodium 260mg,CFF 9.6%

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