Preserved Lemon and Cranberry Couscous Salad |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 8 |
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A summery salad of saffron-flavored Israeli couscous, dried cranberries and preserved lemons. Ingredients:
2 cups israeli couscous |
4 1/2 cups chicken broth |
2 tablespoons olive oil |
1 teaspoon saffron |
1/2 cup dried cranberries |
2 shallots, finely chopped |
1/2 cup walnuts, chopped |
1/2 cup fresh mint, roughly chopped |
1/2 preserved lemon, diced |
1 cup baby spinach (optional) |
Directions:
1. Heat olive oil and saffron in large saucepan. Add couscous and toast until lightly browned, about 3-4 minutes. Add chicken broth and bring to a boil. Reduce heat to a gentle boil, cover and continue cooking, stirring ocasionally until liquid is absorbed and pasta is tender. Remove from heat and put in a colander so any remaining liquid drains.
2. Transfer couscous to a mixing bowl, and combine with remaining ingredients. Serve warm or cold.
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