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ISRAELI COUSCOUS FRUITED SALAD WITH CITRUS DRESSING
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| 5 (1/4 Lb. Portions) 1/2 Cup Israeli Couscous 1 Cup Water Place in saucepan. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until al dente. Drain. Place in mixing bowl. Let cool. 1 Tablespoon Olive Oil 1 Tablespoon Lemon Juice 2 Tablespoons Orange Juice 1 Clove Garlic, Minced 2 Green Onions, Thinly Sliced 1 Teaspoon Fresh Ginger, Minced 2 Tablespoons Raisins (Crasins or Diced Dates) 1/8 Teaspoon Salt 1/8 Teaspoon Black Pepper Ground Blend. Pour over couscous. Toss to coat grains of couscous. 2 Tablespoons Slivered Almonds, Toasted 1 Fresh Orange Sectioned (Sections cut in half) or 1 Small can of Mandarin Oranges, Drained Add to salad mixture. Fold in gently to blend well. Do not overmix and crush the couscous. Serve cold or at room temperature. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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