A quick and easy salad, great warm or cold, and even better the next day when it has had a chance to sit and soak up all the flavors. A bit spicy, a hint of sweetness and packed full of flavor. I came across whole wheat couscous at Super Target and thought it would make a great salad with some currants that were in our pantry from Naturebox and a dressing of olive oil and spices.
The secret ingredient? Cinnamon. Enough to give it a noticeable hint of something but not overwhelming or a flavor that jumps out at you.
Couscous Currant Salad
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Keywords: salad vegan
Ingredients (Serves 4)
- 1 box whole wheat couscous
- 1 1/2 cups vegetable broth or water
- 1/2 cup currants, dried cranberries or raisins
- 1/3 cup olive oil
- 1 tsp cumin
- 1 tsp curry
- 1/2 tsp cinnamon
- 1/8 tsp cayenne
- Juice of 1 small lemon
- 3 tbsp sesame seeds
Instructions
Cook couscous in vegetable broth or water, set aside and fluff with fork when ready to add to the salad.
In a small bowl whisk together olive oil, lemon juice, cumin, curry, cinnamon and cayenne.
Place couscous and currants in a large bowl, add sesame seeds and top with dressing.
Serve immediately or chill for a few hours.
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