Joy - Couscous or Quinoa salad

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<mx2 source= " MasterCook 6.0 " date= " December 03, 2000 " >

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<Nam>

Couscous Salad with Pine Nuts and Raisins (or Quinoa Salad)

</Nam></Summ>

<RcpE name= " Couscous Salad with Pine Nuts and Raisins (or Quinoa Salad) "

author= " Rombauer & apos;s New Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

 

Couscous Salad with Pine Nuts and Raisins (or Quinoa Salad)

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked couscous

or quinoa (see variation)

1/4 cup lime vinaigrette with cumin seed

1/4 cup pine nuts -- toasted

1 yellow bell pepper -- very finely diced

6 dried apricots -- finely chopped

3 tablespoons golden raisins

2 tablespoons dried currants

2 tablespoons chopped fresh cilantro

or snipped fresh chives

salt to taste

 

Toss couscous with the vinaigrette. Add pine nuts, toasted, bell pepper, very

finely diced, apricots, finely chopped, golden raisins, dried currants, cilantro

or chives. Toss to combine. Season with salt to taste. Add more dressing if

desired.

 

QUINOA SALAD:

Quinoa's taste and texture tease with lightness and a very faint herbal quality.

Prepare Couscous Salad, substituting 3 cups cooked quinoa (about 1 cup uncooked)

for the couscous.

 

Source:

" All About Vegetarian Cooking: Salads (p.35) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 759 Calories; 13g Fat (14.6% calories

from fat); 14g Protein; 161g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol;

28mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 8 1/2

Fruit; 2 Fat.

 

NOTES : Fine bulgur, like couscous, can also be steamed, and used in this

recipe. You can also mix couscous and bulgur together for an interesting

variation.

 

Nutr. Assoc. : 0 2130706543 5456 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " cooked couscous " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " or quinoa (see variation) " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " lime vinaigrette with cumin seed " unit= " cup " qty= " 1/4 " >

<INtI>

5456

</INtI>

</IngR>

<IngR name= " pine nuts " unit= " cup " qty= " 1/4 " >

<IPrp>

toasted

</IPrp>

</IngR>

<IngR name= " yellow bell pepper " qty= " 1 " >

<IPrp>

very finely diced

</IPrp>

</IngR>

<IngR name= " dried apricots " qty= " 6 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " golden raisins " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " dried currants " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " or snipped fresh chives " code= " T " ></IngR>

<IngR name= " salt to taste " ></IngR>

<DirS>

<DirT>

Toss couscous with the vinaigrette. Add pine nuts, toasted, bell pepper, very

finely diced, apricots, finely chopped, golden raisins, dried currants, cilantro

or chives. Toss to combine. Season with salt to taste. Add more dressing if

desired.

</DirT>

<DirT>

QUINOA SALAD: & #013; & #010;Quinoa & apos;s taste and texture tease with lightness

and a very faint herbal quality. Prepare Couscous Salad, substituting 3 cups

cooked quinoa (about 1 cup uncooked) for the couscous.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.35)

</Srce>

<Note>

Fine bulgur, like couscous, can also be steamed, and used in this recipe. You

can also mix couscous and bulgur together for an interesting variation.

</Note>

</RcpE></mx2>