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Title
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Curried Couscous Salad
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Identifier
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Couscous
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Description
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Curried Couscous Salad
(10-oz.) box plus 1/3 cup dry couscous prepared with 2 1/2 cups liquid
1 bunch scallions, chopped
1 red bell pepper, chopped
1/2 cup raisins
1/2 cup golden raisins
1/2 cup canned chickpeas, drained
1/4 cup fresh lemon juice
1 1/2 tsp. curry powder
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. papper
3/4 cup olive oil
Prepare coucous, cool and fluff with fork. Combine scallions, bell pepper, raisins, and chickpeas in a large bowl. Stir in couscous. Whisk together lemon juice, curry powder, allspice, salt, and pepper. Gradually add olive oil, whisking until well blended. Stir dressing into couscous mixture. Cover and chill.
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Creator
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Marlene Gitelman
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Subject
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Starter
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Source
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“Maize and Bleu : A Collection of Recipes.”
Kearney, NE : Morris Press Cookbooks
2008
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Rights
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Gift of University of Michigan Libraries Human Resource to the University of Michigan Special Collections
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Type
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Text - Recipe
Curried Couscous Salad