This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Couscous Salad With Raisins
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- #77750
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 cups chicken stock, homemade or canned
1/2 cup extra virgin olive oil
1/2 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon cumin
1 piece (2-inch size) fresh ginger root, peeled and finely grated
2 cups couscous
1 cup 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 cup fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup toasted, chopped pistachios or pine nuts, for garnish
directions
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. Allow to cook until liquid has been absorbed (about 2 minutes) stirring occasionally.
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.
Meanwhile whisk together the lemon juice, salt and pepper. Drizzle the mixture over the couscous and toss well.
Refrigerate at least 2 hours before serving. Serve at room temperature; garnish with toasted pine nuts.
added by
bluerecipes
nutrition data
551 calories, 25 grams fat, 71 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
September 13, 2008
Um, this was gross. The tumeric/ginger/cumin/cinnamon combo went well with the raisins, and the carrots and zucchini went well with the lemon dressing -- but the whole thing together? Not a good match.