*  Exported from  MasterCook  *

                      Sweet and Spicy Couscous Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Currants
     1/4  cup           Fresh-squeezed orange juice
     1/4  cup           Fresh-squeezed lemon juice
     1/3  cup           Canola or safflower oil
     1/4  teaspoon      Ground cinnamon
     1/2  teaspoon      Fine sea salt
     1/8  teaspoon      Cayenne pepper
   3      cups          Water
   1      tablespoon    Canola or safflower oil
   1 1/2  cups          Couscous -- - preferably whole w
   1      medium        Carrot -- finely chopped
   1      cup           Sliced green beans -- OR- yellow wax beans
                        (cut into 1/4" pieces)
   1      medium        Red bell pepper -- - seeded and finely
     1/2  small         Red onion -- finley chopped
     1/4  cup           Finely chopped fresh mint -- OR- parsley
                        -----OPTIONAL-----
     1/2  cup           Tamari-roasted almonds -- - coarsley chopped

Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt, and cayenne in a jar. 
 Cover with the lid and shake until the ingredients are well mixed.

 In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the couscous. 
 Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes.  
Transfer the couscous to a large bowl, and fluff with a fork.  Cool completely.

 Put 1 inch of water in a large saucepan with a steamer basket,
 cover with the lid, and bring to a gentle boil.  Put the carrot, green beans, 
and bell pepper in the steamer basket, cover with the lid
 and steam until the vegetables are a bright color, about 3 minutes.
 Remove the steamed vegetables from the basket; they should still have a crunch.
 Rinse under cold water, drain, and cool completely.

 Stir the steamed vegetables, onion, and mint into the couscous.
 Shake the Spicy Currant Dressing and pour it over the salad.  Stir until well coated.
Refrigerate for at least 30 minutes to allow the flavors to blend.
 Sprinkle the toasted almonds over the top just before serving and serve chilled.
 (If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.) 


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