|
Title: Moroccan Couscous Salad Categories: Almonds, Lowfat, Meatless Yield: 6 Servings 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 1998 |