From Too Many Chefs -

August 15, 2005
Brother Kurt's Spicy Couscous Salad

I'm on holiday. That's how I'm justifying posting my siblings' recipes. Actually, I have been cooking a little lately, but most of our meals have been casual things thrown together and the first two nights we were in the Chicago area the star dishes happened to be prepared by my sister and my brother respectively.

As I've mentioned before, my beloved spouse is not fond of couscous. He thinks he hates it. But when he tried this dish, he was willing to eat leftovers the next day. It's really tasty, with sweet and spicy flavours and the colours are gorgeous: yellow, orange, deep purply red. It's a great dish to bring along to a family picnic (as we did) and even better the next day once the flavours have time to mingle and develop.

Chicken (or not) Couscous Salad

1 cup water
1/2 tsp. salt
1 to 2 tsp. curry powder
2/3 cup dry couscous
juice and zest of one orange
1/3 cup dried currants, raisins, or cranberries

1 cup cooked cubed chicken (we used a spicy chicken breast from dinner the night before)
1 can (or more) drained canned garbanzo beans, or one cup of dried beans soaked overnight and cooked
1/4 head chopped red cabbage
3 or 4 green onions, sliced thin
2 stalks celery, sliced thin
1 small carrot, sliced very thin or grated
2 Tblsp. Olive Oil
1/4 tsp. pepper

Bring water, salt and curry powder to boil in a medium skillet. Add dried fruit. Stir in couscous. Cover, remover from heat, and let stand five minutes. Fluff with a fork and pour into a big salad bowl. Add chicken and veggies.

Combine orange juice, olive oil, orange rind and pepper. Whisk until blended and pour immediately over other ingredients. Toss and eat. Pita or french bread make nice friends. So does yogurt.

So there you have the recipe as given to my brother by a good friend of his. I think it's one worth passing along.

Posted by Meg in Sussex at August 15, 2005 4:30 PM | TrackBack