POSTED: April 20, 2005 by Anonymous
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If you like pine nuts, try throwing some of those in as well.
That sounds great - I am planning to make the recipe tonight and I will probably put in less honey as you have suggested. Bon Appetit.
I made the cranberry couscous again. I cut back on the honey (about 2 tbsp instead of 3), and added the juice of one lime, as well as the juice of one lemon and the orange juice concentrate. I didn't have any chick peas, so I put in chopped green peppers (as well as the red peppers the recipe calls for) and chopped cucumber instead. It came out really good -- I prefer the tangier dressing.
I wonder how mandarin oranges would work in the couscous....
jenjen, next time I'm going to try adding some raisins and cinnamon, from the recipe that you posted.
Whew!! I thought it was bad enough that the latest board renovations made my second star go away -- but losing the cranberry couscous recipes is unacceptable!!!!
Thank you both!!
Rose Reisman that frequents City Line has this recipe in one of her cookbooks.
Curried Couscous, Chickpea, and Cranberry Salad
1 cup chicken stock
1 cup couscous
½ tsp curry powder
¾ cup canned chickpeas, rinsed and drained
1/3 cup dried cranberries
¼ cup chopped green onions
¼ cup diced sweet red peppers
¼ cup chopped fresh basil
Dressing
1 tbsp olive oil
2 tbsp thawed orange juice concentrate
2 tbsp fresh lemon juice
2 tsp grated orange rind
3 tbsp honey
1 tsp minced garlic
1. In a small saucepan, bring stock to a boil. Remove from heat. Stir in couscous and curry powder; cover and let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl, and cool.
2. Stir chickpeas, cranberries, green onions, red peppers, and basil into cooled couscous.
3. To make dressing: In a small bowl, whisk together olive oil, orange juice concentrate, lemon juice, orange rind, honey, and garlic. Pour over couscous mixture; toss to coat.
Rose’s notes:
This is a beautiful and delicious couscous salad. I love to serve it as part of a buffet meal. The sweet orange dressing goes so well with the dried cranberries, chickpeas and basil.
Tips: If you don’t have fresh basil, try either parsley or coriander. Always keep one container of orange juice concentrate in the freezer for cooking and baking purposes; you can remove the amount needed while still frozen.
Enjoy!
here is the one i found on foodtv.com...by Sara Moulton...maybe take a look at their site and you can find one that might be more like the one you are looking for...in the recipe search box on the left of the screen just type in couscous and it gives about 8 pages of recipes with couscous in them....:D
Couscous with Raisins
1/4 cup raisins
1 tablespoon unsalted butter
1 1/2 cups water or homemade chicken stock with no salt
Cinnamon stick
1 cup couscous
In a saucepan combine raisins, butter, water and cinnamon stick and bring to a boil. Stir in couscous, cover and remove from heat. Allow to sit for 5 minutes. Uncover and fluff couscous with a fork. Serve warm or at room temperature.