Friday, May 2, 2014

Curried Couscous Salad with Dried Sweet Cranberries


  • 1.5 cups instant organic couscous
  • 3/4 cup sweetened dried cranberries
  • 1 tablespoon curry powder
  • 1 teaspoon Himalayan salt
  • 1 teaspoon coconut palm sugar
  • 1 orange, juiced
  • 1 tsp Ghee
  • 1/2 red onion, thinly minced
  • 1/2 lemon, juiced
  • 3/4 cup chopped walnuts, toasted
  • Freshly ground pepper

Saute the onions in the ghee, then set aside. 
Mix together the orange juice, lemon juice, curry powder, salt, palm sugar and pepper in a bowl. 

In the pan on the stove add the couscous, cranberries (heat off). Bring water (amount will be listed on package directions...however mine was from a bin so no instructions, I ended up putting around 2 cups+) to a boil (in teapot) and pour it over the couscous. Then add the orange juice mix. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. If it gets too dry and not soft yet add more hot water. The couscous will absorb the water and soften.

Fluff up the couscous with a fork. Add the sauted onions and walnuts. Stir around until everything is distributed evenly throughout the couscous. 
Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

 All ingredients
 Saute onions
 Mix all other ingredients
 In a pan add the couscous and cranberries
 pour on boiling water and spiced orange juice mix
 The couscous absorbs the water fast, keep covered for about 5 minutes, stir a couple times
 Mix in the toasted walnuts and sauteed onions
 Fluff when all the water is absorbed, and it's ready to serve! Great hot, but also served at room temp.