Friday, September 11, 2009

Curried Couscous Salad

Curried Couscous Salad

I make this same salad with couscous, quinoa or leftover brown rice that needs to be eaten. It's a great light lunch, especially when served over a bed of greens. It can also be a great side dish for any meat, or when using quinoa packs the protein and nutrition to make this it's own meal.

-3 cups couscous, quinoa or rice cooked according to package directions
-3/4 cup chopped pecans or walnuts
-3/4 cup dried cranberries
-4 scallions, sliced
-(optional) 2 Tablespoons chopped parsley or cilantro

-2 tablespoons olive oil
-2 tablespoons red wine vinegar
-1 teaspoon salt
-2 Tablespoons sugar
-1/2 tsp black pepper
-1 Tablespoon curry powder
-1 teaspoon thyme leaves
-1/8 tsp cayenne pepper
-zest and juice of 1 lemon
-zest and juice of 1 orange

In medium bowl whisk together ingredients for the dressing. Add remaining ingredients and toss to combine. Serve, or chill until serving.

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