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COOKING WITH GALA

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COUSCOUS AND CURRANT SALAD

Cook two cups of couscous and let cool. Add 1 cup each of currants, cashew halves, sweet red onion (diced), thawed frozen peas (blanched for 2 minutes), cup chopped Italian parsley, and c pitted Kalamata olives.

Whisk together 12 tbsp olive oil, 4 tbsp seasoned rice vinegar, 2 tbsp balsamic vinegar, 2-3 large pressed garlic cloves, sugar, salt and pepper (to taste).

Combine all ingredients and toss well. Serve immediately or cover and serve within 2 hours at room temperature.