Free Recipe Moroccan Couscous Salad
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Moroccan Couscous Salad Recipe
1-1/2 c Chicken broth
1/3 c Currants
1 ts Curry powder
3/4 ts Ground cumin
1 c Couscous
1/2 c Thinly sliced green onions
2 tb Whole natural almonds; PLUS
1/2 c Whole natural almonds;
-toasted *
1/4 ts Grated lemon peel
2 tb Lemon juice
1/2 c Almond or vegetable oil
1/4 c Chopped parsley
Romaine lettuce leaves
2 Tomatoes; cut in 1/4 rounds
Moroccan Couscous Salad Preparation
Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2 tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil; blend until thoroughly mixed. Toss cooled couscous with almond dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato around sides of platter and mound couscous in center to serve. Servings: 6 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 20 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
Cooking Temperature:
Recipe Serves: 6
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