Couscous Summer Salad

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“Very Moroccan, very yummy, and not just for summer. Prep time includes time spent in the fridge.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
  2. Set aside.
  3. Bring the water and 1 Tbsp.
  4. canola oil to a boil in a medium saucepan.
  5. Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
  6. Transfer the couscous to a large bowl, fluff with a fork, and let cool.
  7. Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
  8. Rinse under cold water to stop the cooking process and add to the couscous.
  9. Add the onion and parsley and stir.
  10. Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
  11. Refrigerate for at least 1 hour.
  12. Serve cold.

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