| 1 ½ | c. | dry couscous
|
| ½ | tsp. | salt
|
| pinch | saffron (optional)
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| 1 ¼ | c. | boiling water
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| 1 | c. | diced carrots
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| 1 | | large green pepper, diced
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| 1 | c. | cut green or wax beans
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| 1/3 | c. | finely chopped sliced red onions
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| 1/3 | c. | currants
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| ½ | c. | almonds, toasted and chopped
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| - Put the couscous, salt, saffron in a large bowl.
- Stir in boiling water.
- Cover and let sit for 10-15 minutes, stirring occasionally to fluff.
- Steam the carrots, green peppers, and beans separately.
- As soon as each is barely tender, add it to the couscous.
- Stir in the red onions, currants, almonds.
- Toss the couscous and vegetable mixture with the Marinade,
chill at least an hour to allow the flavors to marry.
|