Couscous Salad With Cashews, Currants And Snow Peas

By á-170456

Ingredients

• 1 cup dried apricots quartered
• 1 cup dried cur as needed
• 1/2 pound snow peas trimmed
• 2/3 cup olive oil
• 3 tablespoons lemon juice
• 2 garlic cloves minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly-ground black pepper
• 6 cups cooked couscous
• 2 cups salted roasted cashews - (10 to 12 oz)
• 4 green onions thinly sliced

Details

Servings 6

Preparation

Step 1

Place apricots and currants in medium bowl and cover with hot water. Soak 20 minutes.

Meanwhile, fill 2 1/2 quart saucepan two-thirds full with water and bring to boil. Cook snow peas until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pat dry with paper towels. Set aside.

In small mixing bowl combine oil, lemon juice, garlic, red pepper flakes, salt, sugar and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

In large mixing bowl combine couscous, cashews, green onions and snow peas. Drain apricots and currants. Pat dry with paper towels and add to couscous mixture. Toss lightly to combine. Add dressing, toss to mix through, and serve.

This recipe yields 6 to 8 servings.

Each of 8 servings: 575 calories; 379 mg sodium; 0 cholesterol; 35 grams fat; 57 grams carbohydrates; 13 grams protein; 2.37 grams fiber.