Ingredients:
- 1/2 cup currants (raisins can be used as a substitue, if needed)
- 1/4 cup orange juice
- 1/4 cup lemon or lime juice
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8-1/4 tsp cayenne pepper, to taste
- 3 cups vegetable broth
- 1 1/2 cups couscous, uncooked
- 1 carrot, diced
- 1 red or yellow bell pepper, sliced
- 1 red onion, diced
- 1/4 cup chopped fresh parsley
Preparation:
Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon and cayenne until well mixed.In a large saucepan, bring the vegetable broth to a boil and add the couscous. Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done cooking. Fluff couscous with a fork and allow to cool.
In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked.
Combine carrot, bell pepper, onion and couscous in a large bowl. Pour the orange juice dressing over the couscous and veggies, and add fresh parsley. Gently toss to combine. Chill for at least one hour before serving.
