Curried couscous salad.

I meant to take pictures of this, but I threw it out before I managed. Sorry.

If you like couscous with a Middle Eastern wang to it, this is your recipe. Curry seasoning, lime, chickpeas, carrots, raisins… it’s a colorful salad, very filling with an interesting mouthfeel and definitely has some twang to it. It’s just not my kind of salad. I hope it works out well for somebody else.

(Recipe under the cut.)

Curried Couscous Salad

inspired by ‘Lime Biryani’ in Women’s Health Magazine, June 2008

cooking time: 20 minutes

ingredients:

1 c dry couscous (yields 3 c cooked)
1 1/4 c water
5 tbsp lime juice
1 can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 c carrots, sliced or julienned
1/2 c scallions, green only, finely chopped
1/2 c sunflower seeds (or nut[s] of choice)
1/2 c raisins (or golden raisins, etc.)
4 tbsp extra virgin olive oil
1 1/4 tsp curry seasoning*

* If you don’t have curry seasoning, make your own! Combine 1 tsp curry powder, 1/8 tsp ground ginger and 1/8 tsp ground cinnamon.

directions:

In a medium saucepan, combine water, lime juice, 2 tbsp of olive oil and curry seasoning. Bring to a boil, stir in couscous, cover and remove from heat. Let sit for 5 minutes, fluff with a fork and set aside.
Combine chickpeas, carrots, scallions, sunflower seeds, raisins and 1-2 tbsp olive oil. Mix thoroughly, add to couscous, mix again and serve warm or cold.

Serves 8 (1/2 cup servings).

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Posts forthcoming. Swear.

I cooked this weekend, I swear I did. Even though for the most part, I didn’t really want to. But I did.

I’ll just tell you that I cooked a curried couscous salad (have not been subsequently impressed) and a pound cake using my great(x3) grandfather’s recipe (adore that cake). One of those you will be getting a recipe for; I’ll let you guess which one.

Also, I’m going to an open-air bluegrass concert tonight with DB and two of our friends on a picnic-style sort of double date. (It’s the reason I baked the pound cake.) The other girl is making chicken salad from Paula Deen’s recipe, and maybe some strawberry salsa… we’ll see how everything turns out. I’ll try to take pictures, but it depends on how much mockery I feel like withstanding tonight.