Sweet & Spicy Couscous Salad
Submitted by alansid
Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
1 hrsThis is a salad with personality, a vegan couscous bowl that plays sweet against spicy and soft against crunchy. The dressing is where the magic happens: currants steep in orange and lemon juice with warm cinnamon and a whisper of cayenne, sweet and gently fiery at once.
The couscous gets steamed off the heat until it drinks up the water, then fluffed with a fork and cooled so the grains stay separate rather than gummy.
Here is the part not to rush. Steam the carrot, green beans and bell pepper for only about three minutes, then shock them under cold water. You want them bright and still crunchy, a foil to the tender grains.
Fresh mint and tamari-toasted almonds finish it. A rest in the fridge lets the flavors marry before serving.
Chef Tips
- Do not oversteam the vegetables. Three minutes and a cold-water shock keep their color vivid and their crunch intact.
- Add the toasted almonds only just before serving, so they stay crisp instead of softening in the dressing.
- If you make it more than a few hours ahead, taste and re-season before serving. Chilled grains dull the salt and spice.
Variations
- Swap the currants for raisins, dried cranberries or chopped dried apricots.
- Use pearl (Israeli) couscous for a chewier, bigger bead.
- Stir in chickpeas to turn the side into a light main.
Ingredients
Directions
Put the currants, orange juice, lemon juice, ⅓ cup oil, cinnamon, salt, and cayenne in a jar. Cover with the lid and shake until the ingredients are well mixed.
In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes. Transfer the couscous to a large bowl, and fluff with a fork. Cool completely.
Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the carrot, green beans, and bell pepper in the steamer basket, cover with the steamer lid and steam until the vegetables are a bright color, about 3 minutes.
Remove the steamed vegetables from the basket; they should still have a crunch. Rinse under cold water, drain, and cool completely. Stir the steamed vegetables, onion, and mint into the couscous. Shake the Spicy Currant Dressing and pour it over the salad. Stir until well coated.
Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle the toasted almonds over the top just before serving and serve chilled.
Note:
If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.
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