Ingredients:
1/2 tsp cumin
1/ 4 tsp cardamon
1/ 4 tsp cinnamon
1/ 4 c. lemon juice (save zest )
1/ 4 c. orange juice ”
1 T. minced fresh ginger
1 T. honey
1/4 c. lemon oil (oil with lemon rind)
salt and pepper to taste
1.5 c. Israeli couscous
1.5 c. water
1/4 tsp turmeric
1 small red pepper diced
1 small yellow pepper diced
1/ 2 small red onion minced
10 dried figs sliced
10 dried apricots sliced
1/ 2 cup raisins1 cup unsalted pistachio’s toasted
1/ 2 c. cilantro or parsley minced
1.5 T. grated orange zest
For The Dressing: Combine the cumin, cardamom, cinnamon, citrus juices, ginger , honey, lemon oil, s & p. Blend well using a whisk or hand held immersion blender. May be made a few days ahed and refrigerated.
For The Salad: Preheat the oven to 375 F. Place the couscous on a baking sheet. Roast the couscous for 10 minutes or until golden brown. Cool and place in a large pot.
Combine the water and turmeric in a small pot. Bring to a boil. Pour the turmeric water over the couscous and cover. Simmer , loosely covered for 10- 15 minutes. Set aside, covered for an additional 10 minutes, or until all the water is absorbed and the couscous is tender. Fluff with a fork.
Add the rest of the ingredients to the prepared couscous. Mix well. Pour the dressing over the salad and mix again.
Serves 8
| Topics: Recipes |