Monday, October 09, 2006

Cous Cous Salad with Orange Dressing

This doubles easily, and is open to lots of variation. Very quick, as well.

*2 1/4 Cups chicken broth or water, boiling.
*1 1/2 Cups cous cous
*1/2 Cup chopped dried apricots, currants, or raisins (I prefer apricots)
*1 can chickpeas (garbonzo beans), drained and rinsed (or other canned beans)
*1 bunch green onions, chopped
*1/4-1/2 Cup slivered almonds (or other nuts)
*optional: cooked chicken from a roast chicken

Place cous cous and dried fruit in medium to large bowl. Pour boiling broth over, stir to mix, and let stand 5 minutes. Add beans and onions, stir and fluff.

*3/4 Cup orange juice
*3 TBS balsamic vinegar
*3 TBS orange zest (zest from 2 or 3 oranges)
*1 TBS ground cumin
*1/2 cup olive oil

Combine all in a jar. Put the lid on :). Shake vigorously to blend right. Add to salad and toss-start with about 1/2 the jar and more to taste.

Does well made ahead, and left overs are great.

1 comment:

Mummy/Crit said...

Wow, great to see your blog! I read with enthusiasm your thoughts on vegies and picky kids, as I have some of those combinations in my house. If you haven't already, and you have time, you should check out Ampersand Duck's site(s) that I link to. She's great fun and into the whole slow thing...No trips to the US planned, but j probably gets to go home for thanksgiving for a work trip around that time.