Recipe - Couscous Salad Wsaffron And Currants

3 cup Vegetable stock; home made,
chicken stock
1 pn Saffron
Salt and pepper; to taste
1 One half cup Couscous
1 md Red onion; julienned
2 Cloves garlic; chopped
1 lg Tomato; seed, dice
1 teaspoon Fresh ginger root; chopped
1/3 cup Currants
1 tablespoon Fresh cilantro; or parsley,
chopped
2 Limes; juice of
1 (up to)
2 tablespoon Olive oil
Salt and pepper; to taste

Date: Wed, 3 Apr 1996 07:56:05 0500

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By: Caprial's Cafe Favorites, Chef Caprial Pence, pg 54
See recipe for making vegetable stock, home or chicken stock, home made.

NOTE: Original recipe called for 1/3 cups 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 medium 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 medium 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 temp.

NOTES: 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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