COUSCOUS SUMMER SALAD
Make and share this Couscous Summer Salad recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
- Set aside.
- Bring the water and 1 Tbsp.
- canola oil to a boil in a medium saucepan.
- Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
- Transfer the couscous to a large bowl, fluff with a fork, and let cool.
- Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
- Rinse under cold water to stop the cooking process and add to the couscous.
- Add the onion and parsley and stir.
- Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
- Refrigerate for at least 1 hour.
- Serve cold.
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