Curried Couscous Salad With Dried Cranberries Food

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS

Steps:

• Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
• Set aside to cool.
• Place the couscous, cranberries, and turmeric in a large bowl.
• Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
• Let sit for 10 minutes.
• Remove the cover, then fluff the couscous with a fork.
• Cover again and let sit 5 more minutes.
• Stir in the pecans, peas, scallions, cucumbers, and basil.
• Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
• Pour over the couscous.

CURRIED COUSCOUS WITH DRIED CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

Steps:

• To prepare salad combine first 4 ingredients in a large bowl.
• Pour 2 cups boiling water over couscous mixture.
• Cover; let stand 5 minute.
• Fluff with fork; cool.
• Stir in onions, basil and chickpeas.
• To prepare dressing combine all dressing ingredients in a jar; cover tightly and shake vigorously.
• Pour over couscous mixture and toss well to combine.
• Cover and chill one hour.

CURRIED COUSCOUS SALAD

Steps:

• Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.
• In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.
• Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.
• Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.
• Just before serving, add the dressing to the salad and toss well to coat.

CURRIED COUSCOUS

Steps:

• Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
• Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

CRANBERRY COUSCOUS SALAD

Steps:

• Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
• Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
• Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
• Serve either chilled or at room temperature.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES.

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

CURRIED ISRAELI COUSCOUS WITH DRIED CRANBERRIES

Steps:

• Film a pan with a bit of oil and bring to medium heat. Toast couscous for ~3-5 minutes, stirring, until couscous is golden. (Optional step but adds a lot of flavor). Add water and bring to a boil. Cover and turn to low so mixture bubbles gently. Cook until liquid is absorbed and couscous is al dente, 8-10 minutes.
• Make the dressing: combine the oil, vinegar, orange juice, herbs and spices in a jar and shake to combine.
• Mix everything but the green onions together, stir and adjust seasonings. Top with green onions & feta.