North African Couscous Salad

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 1 cup diced carrot
• 1/4 cup minced dried apricot
• 1 teaspoon grated fresh gingerroot
• 1 teaspoon fresh grated lemon, rind of
• 1 teaspoon fresh orange zest
• 1 pinch saffron
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 1/2 cup diced red bell pepper
• 1/2 cup english pea (fresh or frozen)
• 1 cup quick-cooking couscous
• 1/4 cup pitted and chopped kalamata olive
• 2 tablespoons toasted pine nuts
• 1 tablespoon dried currant

Recipe

• 1 add the first 14 ingredients to a non-reactive saucepan.
• 2 cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
• 3 add in the bell pepper and cook for 2 more minutes.
• 4 take pan off of burner and add in the peas.
• 5 add in couscous; stir.
• 6 cover and let sit for 10-15 minutes.
• 7 add in olives; fluff couscous with a fork to mix.
• 8 season to taste with salt and pepper.
• 9 spoon onto individual plates; sprinkle with pine nuts and currants.