I'm a Food Network freak and usually have my television set to that channel during the day when I'm home and in the kitchen. I have my daily favorites (Giada, Rachael, Paula) and I have my least favorites that I either tune into at naptime (Emeril) or strictly for the train wreck factor that is Sandra Lee. I actually belong to a forum that has a special section set aside strictly for this WPOS that calls herself a cook. But I'm not here to discuss her in this post. Another day, perhaps. But not today.
Today's recipe is an adaptation of a Dave Lieberman recipe. I love many of his recipes and how he takes into consideration the time, ease, and cost of the ingredients as he teaches us to cook. I've made this recipe several times and I love how quickly it can be put together as well as the relative healthiness of the ingredients.
Curried Couscous Salad
1 1/2 cups instant whole wheat couscous
1/2 cup dried cranberries
1 tsp salt
1 tsp sugar
1 TBSP curry powder
1 1/2 cups boiling water
Juice of one orange
2 TBSP olive oil
2 green onions, green part only, thinly sliced
2 TBSP parsley, chopped
Juice of 1/2 lemon
3/4 cup chopped pecans, toasted
Stir the couscous, cranberries, salt, sugar and curry powder together in a heat-proof bowl. Add boiling water and orange juice. Stir well and cover with plastic wrap. Set aside for five minutes then uncover, fluff with fork, and stir in the remaining ingredients. This is excellent warm or cold.
Currently Crushing On – aug 29 2015.
14 hours ago