0 (0)

Category: Salads

Couscous Salad With Cashews, Currants and Snow Peas

Cooking traditional couscous is a long process, so I opt for the quick-cooking variety. Couscous, delicate and golden, is pretty on the plate, quick to fix, terrific with lamb, pork or fish and, when leftover, is the basis for a ... Read more

Total time: 25 minutes | Serves 6 to 8
  • 1 cup dried apricots, quartered
  • 1 cup dried currants or raisins
  • 1/2 pound snow peas, stem ends trimmed and strings removed
  • 2/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 6 cups cooked couscous
  • 2 cups (10 to 12 ounces) salted roasted cashews
  • 4 green onions, including green tops, thinly sliced

Step 1Place apricots and currants in medium bowl and cover with hot water. Soak 20 minutes.

Step 2Meanwhile, fill 2 1/2-quart saucepan two-thirds full with water and bring to boil. Cook snow peas until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pat dry with paper towels. Set aside.

Step 3In small mixing bowl combine oil, lemon juice, garlic, red pepper flakes, salt, sugar and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

Step 4In large mixing bowl combine couscous, cashews, green onions and snow peas. Drain apricots and currants. Pat dry with paper towels and add to couscous mixture. Toss lightly to combine. Add dressing, toss to mix through, and serve.

Each of 8 servings:
575 calories; 379 mg sodium; 0 cholesterol; 35 grams fat; 57 grams carbohydrates; 13 grams protein; 2.37 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
August’s charred broccoli salad
Fava bean salad with mint, burrata and pistachios
Fresh herb salad with seeds
Tofu salad