Salat Tangiers


Who Ed Troike
Why Tour of Gillette Ride
When April 19, 2003
Source Moosewood Restaurant Cookbook
Category Salad

Ingredients Steps
½ c. vegetable oil
4 tbsp. fresh lemon juice
½ tsp. salt (or more to taste)
¼ tsp. cinnamon
3 tbsp. orange juice (or apple cider)
4 tbsp. chopped fresh parsley
1 tbsp. fresh spearmint (or 1 tsp. dried)
pinch cayenne
  1. Whisk together ingredients, leaving out the mint if you used saffron in the couscous.
Ingredients Steps
1 ½ c. dry couscous
½ tsp. salt
pinch saffron (optional)
1 ¼ c. boiling water
1 c. diced carrots
1 large green pepper, diced
1 c. cut green or wax beans
1/3 c. finely chopped sliced red onions
1/3 c. currants
½ c. almonds, toasted and chopped
  1. Put the couscous, salt, saffron in a large bowl.
  2. Stir in boiling water.
  3. Cover and let sit for 10-15 minutes, stirring occasionally to fluff.
  4. Steam the carrots, green peppers, and beans separately.
  5. As soon as each is barely tender, add it to the couscous.
  6. Stir in the red onions, currants, almonds.
  7. Toss the couscous and vegetable mixture with the Marinade, chill at least an hour to allow the flavors to marry.

Generated 16 Sep 2003 17:30:36 from recipes/salat-tangiers.rcp, 19 Apr 2003 18:55:59