SALAT TANGIERS

[Guest guest]

SALAT TANGIERS

 

INGREDIENTS:

 

1 1/2 Cups Couscous (dry)

1/2 Teaspoon Salt

1 1/4 Cups Boiling Water

1 Cup Carrots, diced

1 Bell Pepper, diced

1 Cup Green Beans, (cut) or wax beans

1/3 Cup Red Onion, chopped

1/3 Cup Currants

1/2 Cup Almonds, chopped

 

MARINADE

1/2 Cup olive Oil

4 Tablespoons Lemon Juice

1/2 Teaspoon Salt

1/4 Teaspoon Cinnamon

3 Tablespoons Orange Juice

4 Tablespoons Fresh Parsley

1 Tablespoon Fresh Spearmint

 

Put couscous and salt in large bowl; stir in boiling water. Cover

and let sit for 5-10 minutes, stirring occasionally to fluff. Steam

carrots, bell pepper and beans. As soon as each vegetable is barely tender,

add to couscous. Stir in red onions, currants and almonds. Whisk

together marinade ingredients. Toss couscous and vegetable mixture

with marinade, chill for at least one hour before serving.

 

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