Moroccan Couscous Salad with Spicy Harissa Dressing

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Spring 2016

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Moroccan Couscous Salad with Spicy Harissa Dressing

Moroccan Couscous Salad with Spicy Harissa Dressing
Ingredients
1 (10-oz.) box couscous
3 cups hot vegetable broth
2 tsp. ground turmeric
1 tsp. ground ginger
1/2 tsp. ground cumin
1 cup diced prunes
1/3 cup sliced green onions
1/4 cup chopped Italian parsley
1/4 cup toasted pine nuts
Dressing:
1/3 cup extra virgin olive oil
1/3 cup lemon juice
2 tbsp. honey
2 Tbsp. Mina Harissa Moroccan Red Pepper Sauce
1 tsp. sea salt or to taste
1 clove garlic, minced
Directions

Prep: 15 minutes Cook/Stand: 10 minutes Chill: 1 hour Serves: 6

1. Place couscous in a medium saucepan and cook over medium heat for a few minutes or until fragrant and toasted. Stir in broth, turmeric, ginger and cumin; cover and remove from heat. Let stand for
5 minutes, then fluff with a fork and let cool.
2. Stir prunes and parsley into couscous. Whisk together all dressing ingredients and stir into couscous; cover and chill for at least 1 hour.
3. Sprinkle with pine nuts just before serving.

Nutritional Information:
Nutrition per serving: 431 calories, 8 g protein, 17 g total fat (2 g sat., 0 g trans),
65 g carbohydrate, 5 g fiber, 17 g sugar, 0 mg cholesterol, 698 mg sodium, 15 points

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