*  Exported from  MasterCook  *
                    Couscous Salad W/Saffron & Currants
 Recipe By     : Caprial’s Cafe Favorites, Chef Caprial Pence, pg 54
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Salads/Salad Dressings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C             Vegetable Stock, Home Made -- 750mL, 24 fl oz, or
                          -- chicken stock,
                          -- home made
           Pinch         Saffron
                         Salt And Pepper -- to taste
    1 1/2  C             Couscous -- 330g/10 oz
    1      Med           Red Onion -- julienned
    2      Cloves        Garlic -- chopped
    1      Lg            Tomato -- seed, dice
    1      Tsp           Fresh Ginger Root -- chopped
      1/3  C             Currants -- 60g/2 oz
    1      Tbsp          Fresh Cilantro -- or parsley, chopped
    2                    Limes -- juice of
    1      Tbsp          Olive Oil -- to 2 T
                         Salt And Pepper -- to taste
 See recipe for making vegetable stock, home or chicken stock, home made.
 NOTE:  Original recipe called for 1/3 C olive oil/155 mL/5 fl oz.
 Couscous is a tiny pasta that has long been popular in North Africa and is so
quick and easy to make.  You can add ingredients to this list or omit items if
you don't care for them, this is such an adaptable salad or side dish.
 In a med saucepan over high heat, bring the stock and saffron to a boil and
season with salt and pepper.  Place the couscous in a large nonreactive bowl and
pour the boiling stock over it.  Cover and set aside for 1- min, or until all the
liquid has been absorbed.  Fluff the couscous up with a fork and set it aside.
 In a med bowl, mix together the onion, garlic, tomato, ginger, currants, cilantro
and lime juice.  Slowly whisk in the olive oil and season with slat and pepper. 
Pour the mixture over the couscous and mix well.
 Serve the Couscous Salad at room temp.
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 NOTES : Cal  290.3
 Fat  3.2g
 Carb  59.2g
 Dietary Fiber  7.3g
 Protein  8.9g
 Sodium  260mg
 CFF  9.6%