Couscous is a popular North African dish made from wheat. It is quick to prepare and easy to flavour. This salad brings the bright taste of cranberries together with the slight spice of curry. For variety try substituting pomegranate seeds or raisins in place of cranberries.
1 1/2 cups (350 mL) vegetable broth
1/2 cup (125 mL) dried cranberries
1 tsp (5 mL) curry powder
1 cup (250 mL) uncooked couscous
Fresh parsley leaves for garnish
1/3 cup (80 mL) cold-pressed, extra-virgin olive oil
2 Tbsp (30 mL) lemon juice
1/2 cup (125 mL) pine nuts
In medium saucepan combine broth, cranberries, and curry; bring to boil. Remove from heat and stir in couscous; let stand 10 minutes. Fluff with fork and let cool uncovered.
In small bowl combine olive oil, lemon juice, and pine nuts. Complete salad by combining couscous with dressing; toss well; garnish with fresh parsley leaves. Serves 6.
Each serving contains: 420 calories; 6.3 g protein; 20 g total fat (2 g sat. fat, 0 g trans fat);
54 g carbohydrates; 4 g fibre; 17 mg sodium
source: “Give Grains a Chance“, alive #321, July 2009