Recipe - Couscous Currant Salad With Lemon Dressing

1 cup Couscous
1 cup Water
1 teaspoon Olive Oil
One fourth cup Pine Nuts
1 Stalk Celery; Diced
1 Scallion; Chopped
2 tablespoon Fresh Parsley; Chopped
1/3 cup Currants

DRESSING
One fourth cup Lemon Juice
2 tablespoon Olive Oil
One fourth teaspoon Cinnamon
One fourth teaspoon Black Pepper
One fourth teaspoon Turmeric
3 dr Hot Pepper Sauce

In large bowl, stir together couscous and water. Let stand, covered, until
liquid is completely absorbed, 5 to 10 minutes. Toss lightly with a fork.
Meanwhile, in a small skillet, heat olive oil. Add pine nuts, slivered
almonds or raw cashews and saute until golden brown. Prepare remaining
salad ingredients. In a small bowl, combine salad ingredients. When
couscous has softened, toss in nuts, celery, scallion, parsley and currents
or raisins. Add dressing and toss again. Garnish with chopped chives. Serve
immediately or allow to cool.

Variations:

*substitute cooked rice for couscous

*in the dressing, substitute 2 tsp curry powder for the cinnamon and
turmeric

Recipe by: 15 Minute Vegetarian Gourmet

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Apr
21, 1998