*  Exported from  MasterCook  *

                  Couscous Salad With Saffron & Currants

Recipe By     : Caprial's Cafe Favorites, Chef Caprial Pence, pg 54
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      c             Vegetable or chicken stock
                        - (750 mL)
   1      pn            Saffron
                        Salt and pepper -- to taste
   1 1/2  c             Couscous (330 g)
   1      md            Red onion -- julienned
   2      cl            Garlic -- chopped
   1      lg            Tomato -- seeded, diced
   1      ts            Fresh ginger -- chopped
     1/3  c             Currants (60 g)
   1      tb            Fresh cilantro or parsley --
                        - chopped
   2                    Limes -- juice of
   1      tb            Olive oil -- up to 2 tb
                        Salt and pepper -- to taste

See recipe for making home made vegetable or chicken stock.

Note: Original recipe called for 1/3 cup olive oil (155 mL).

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 minute, 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 salt and pepper. Pour the mixture over the couscous and
mix well.

Serve the Couscous Salad at room temperature.


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