Couscous Salad With Currents
Prep
20m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 3 Tbs butter |
| 1/8 tsp powdered saffron |
| 1 1/2 cup chicken stock |
| 1 1/2 cup couscous |
| 1 1/2 cup celery, diced |
| 2/3 cup currants, plumped in hot water for 15 minutes, then drained |
| 1/2 cup scallions, thinly sliced |
| 1/3 cup pine nuts |
| 1/4 cup lemon juice |
| 1/4 tsp cinnamon |
| 1/2 cup olive oil |
| 2 Tbs parsley, chopped |
Couscous Salad With Currents Directions
- In a large skillet, melt the butter with the saffron over moderate heat.
- Stirring, add the stock and bring the liquid to a boil.
- Stir in the coucous, cover the skillet and remove it from the heat.
- Let the mixture stand for 4 minutes and then transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
- Add the clerey, currants, scallions, pine nuts and parsley.
- Toss the mixture to combine it.
- In a small bowl, whisk together the lemon juice and the sinnamon.
- Add the oil in a slow stream, whisking untill dressing is emulsified.
- Drizzle the dressing over the salad, toss and season with salt and pepper to your taste.
- The salad may be made a day ahead and kept covered and chilled.
- Transfer the salad to a portable container
Nutrition facts
Per Serving
| Kcal: | 437 kcal |
| Fibers (g): | 3.8g |
| Sodium (mg): | 265mg |
| Carbs: | 40g |
| Sugar (g): | 2.1g |
| Fat: | 28.5g |
| Saturated fat (g): | 6.6g |
| Cholesterol: | 15mg |
| Proteins: | 7.7g |
