Couscous Summer Salad

Time

Prep 70 min · Cook 5 min · 75 min total

Difficulty

medium

1. 1

   Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.

2. 2

   Set aside. Bring the water and 1 Tbsp. Canola oil to a boil in a medium saucepan. Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.

   6 min
3. 3

   Transfer the couscous to a large bowl, fluff with a fork, and let cool. Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.

   3 min
4. 4

   Rinse under cold water to stop the cooking process and add to the couscous. Add the onion and parsley and stir.

5. 5

   Shake the dressing again, pour it over the couscous mixture, and stir until well blended. Refrigerate for at least 1 hour. Serve cold.

   60 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.