Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Nutty Couscous Salad

Yield: 4 Servings

Ingredients and directions for this recipe

10 oz Pkg. couscous
1/2 c Pitted dates
1 bn Parsley
1 lg Orange
2 tb Olive or salad oil
2 tb Cider vinegar
1/2 ts Sugar
1/4 ts Salt
1 c Currants
2 tb Coarsely chopped
-- crystallized ginger
6 oz Can salted cashews

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 .

"Great New Summer Salads" in "Good Housekeeping" July 1994, Vol. 219,
No. 1.

See also:
Previous recipe Nutty Couscous
Next recipe Nutty Couscous Salad - Gh_9407

Or try one of these recipes:
Hab/mango Ice Cream
Sesame Chicken & Rice Salad