Couscous Salad With California Raisins
Servings
8 Servings
Ingredients
- 4 c. chicken stock homemade or canned
- 1/2 c. extra virgin olive oil
- 1/2 tsp. turmeric
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1 pc. 2-inch fresh gingerroot, peeled and finely grated
- 2 c. couscous
- 1 c. California raisins
- 1 medium zucchini trimmed and diced 1/4 inch
- 2 medium carrots trimmed and diced 1/4 inch
- 1 bunch green onions finely chopped
- 1/4 c. fresh lemon juice
- 1 Tsp. Kosher Salt
- 1/2 tsp. freshly ground black pepper
- 1/2 c. toasted chopped pistachios or pine nuts; for garnish
Instructions
Preparation
- 1 Bring stock to a boil in a large pot and add the oil, turmeric, cinnamon, cumin, ginger and couscous. Stir the mixture and lower heat to simmer.2 Allow to cook until liquid has been absorbed (about 2 minutes) stirring occasionally. 3 Remove the pan from the heat and add the raisins, zucchini, carrots and green onions. Fold gently to combine. Cover pot and let stand for 15 minutes.4 Meanwhile whisk together the lemon juice, salt and pepper.5 Drizzle the mixture over the couscous and toss well. Refrigerate at least 2 hours before serving.6 Serve at room temperature; garnish with toasted pine nuts.
- Source: Chef Roy Harland and California Raisin Marketing Board
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