Sheila’s Couscous Salad
2 c. chicken stock
3/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp cumin
1/4 tsp turmeric
1 c. couscous
In a sauce pot, whisk together the stock, cinnamon, ginger, cumin and turmeric. Bring to a boil. Add the couscous in a slow steady stream, stirring constantly for 1 minute. Cover the pot and remove from the heat. Let it stand for 15 minutes.
Fluff the couscous with a fork and transfer to a large salad bowl and let cool. Fluff again rubbing with your fingers to break up any lumps.
Dice the following into small pieces and add to couscous
1 med. carrot
1 sm. red onion
1 sm red pepper
1 sm. cucumber
1 sm. zucchini
1 med. granny smith apple
Salad dressing
1/4 c. lime juice or lemon juice
1 tblsp olive oil
little salt and fresh ground pepper
Refrigerate for a couple hours.
I use a little of the Kraft Asian salad dressing drizzled over top
This is a fabulous recipe; I have experimented with various additions, eg. Sunflower seeds or various types of beans or lentils
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment