Moroccan cous cous salad

By andrea_turnowski

Ingredients

• 1 cup couscous (instant)
• 2/3 cup water with boullion or chicken stock
• 1 cup currents
• 2 red pepper
• 4 scallions
• 1 large shallot
• 1 zucchini
• 2 tbsp olive oil
• 3 tbsp pine nuts
• 1/2 tsp salt
• 1/2 tsp cumin
• juice of 1 1/2 lemons

Details

Servings 6

Preparation

Step 1

1. place couscous and currants in a bowl with the liquid to cove, to aborb
2. cut zucchini so you can scoop at the seeds. Chop the shell into small pieces. Chop the scallions, shallots, red pepper and set aside.
3. put olive oil in skillet and brown pine nuts. Remove from oil when brown.
put shallot and scallions in skillet for a few minutes, add red pepper and zucchini for a few more minutes.
4. add couscous, currants, pine nuts, cumin, salt and lemon juice to the skillet.
5. serve chilled or at room temperature