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Golden couscous salad.

Sally Vog, Springfield, Oregon

1 1/4 cups regular-strength chicken broth

1 cup couscous

1/2 cup golden raisins

2 tablespoons finely chopped crystallized ginger

1 teaspoon grated orange peel

1/2 teaspoon ground cumin

3 tablespoons seasoned rice vinegar (or rice vinegar and 1/2 teaspoon sugar)

3 tablespoons orange juice

1/2 cup finely chopped cucumber

1/4 cup thinly sliced green onion

4 large (about 1/2 lb. each) oranges

1 or 2 tablespoons chopped roasted, salted almonds

In a covered 3- to 4-quart pan over high heat, bring broth to a boil. Stir in couscous, raisins, ginger, orange peel, and cumin; cover pan and remove from heat. Let stand until couscous absorbs liquid, about 5 minutes. With a fork, stir couscous to fluff slightly, then stir in vinegar, orange juice, cucumber, and onion; if making ahead, let stand up to 4 hours. Stir before using.

Cut peel and white membrane from oranges and thinly slice fruit crosswise. Arrange orange slices in a ring around edge of a rimmed platter; mound couscous in center of oranges and sprinkle salad with the salted almonds. Makes 4 or 5 servings.

Per serving: 307 cal. (7.9 percent from fat); 7.5 g protein; 2.7 g fat (0.4 g sat.); 66 g carbo.; 225 mg sodium; 0 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Vog, Sally
Publication:Sunset
Article Type:Column
Date:Sep 1, 1993
Words:221
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