Nutty couscous salad

4 servings

Ingredients

Quantity Ingredient
10 ounces Pkg. couscous
½ cup Pitted dates
1 bunch Parsley
1 large Orange
2 tablespoons Olive or salad oil
2 tablespoons Cider vinegar
½ teaspoon Sugar
¼ teaspoon Salt
1 cup Dried currants or dark seedless raisins
2 tablespoons Coarsely chopped crystallized ginger
6 ounces Can salted cashews

Directions

About 30 minutes before serving or early in day: Prepare couscous as label directs.

Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish later. Chop enough remaining parsley to measure 3 tablespoons.

Grate peel and squeeze juice from orange. In large bowl, with fork, mix orange peel, orange juice, olive or salad oil, cider vinegar, sugar and salt. Add couscous, dates, chopped parsley, currants, ginger and cashews; toss to mix well. Garnish with parsley sprigs.

Cover and refrigerate if not serving right away .

Yield: 4 main dish servings or 8 accompaniment servings.

Per main dish serving: 745 calories; 28 g fat, 0 mg cholesterol, 415 mg sodium.

From "Great New Summer Salads" article in "Good Housekeeping" magazine. July 1994, Vol. 219, No. 1. Pg. 148. Electronic format by Cathy Harned. Submitted By CATHY HARNED On 05-30-95

Related recipes