Moroccan Couscous Salad

Ingredients

1 1/2 cups chicken broth
1/3 cup currants
1 teaspoons curry powder
3/4 teaspoons ground cumin
1 cup couscous
1/2 cup thinly sliced green onions
2 tablespoons plus 1/2 cup whole natural almonds, toasted
1/4 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 cup almond or vegetable oil
1/4 cup chopped parsley
Romaine lettuce leaves
2 tomatoes, cut into 1/4-inch thick rounds

Directions

Combine chicken broth, currants, curry powder and cumin in medium saucepan; bring to a boil. Remove from heat; stir in couscous and green onions. Cover and let sit 5 minutes. Fluff couscous with a fork; cool. Grind 2 Tablespoons almonds in blender. Add lemon peel, lemon juice and almond oil; blend until thoroughly mixed. Toss cooled couscous with dressing, remaining 1/2 cup almonds and parsley. Line serving platter with lettuce leaves. Arrange tomato rounds to sides of platter and mound couscous in center to serve.

Nutritional Analysis

Per serving for 8 servings:

Calories	398
Fat	26g
Saturated	2.2g
Monounsaturated	17.5g
Polyunsaturated	5.2g
Carb	34g
Protein	9g

Cholesterol	0mg
Fiber	5g
Calcium	65mg
Magnesium	63mg
Sodium	266mg
Potassium	432mg
Vitamin E	11.2mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California

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