Here's a salad that's full of flavour and not the least bit heavy.  It's ideal for a hot  summer day and will travel well if you're taking it for a picnic.  Toss with a squeeze of lemon juice just before serving, if you wish.

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Standing Time: 5 minutes

Preparation Time:

Cooking Time:

Servings: 4

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Ingredients

  • 1-1/2 cups (375 mL) chicken broth
  • 2 tbsp (25 mL) olive oil
  • 5 dried apricots, thinly sliced
  • 2 tbsp (25 mL) fresh Ontario Black Currants
  • 1-1/2 cups (375 mL) couscous
  • 1 Ontario Onion, chopped
  • 2 cloves Ontario Garlic, minced
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 2 tbsp (25 mL) fresh lemon juice
  • 1 Ontario Field Tomato, coarsely chopped
  • 2 cups (500 mL) small Ontario Cauliflower Florets
  • 2 Ontario Carrots, thinly sliced diagonally
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) each paprika, cinnamon and turmeric
  • 1/4 tsp (1 mL) cayenne
  • 1 small Ontario Zucchini, thinly sliced
  • 2 tbsp (25 mL) finely chopped fresh Ontario Coriander
  • Salt

Instructions

In small saucepan, bring broth, and 1 tbsp (15 mL) of the oil to boil. Remove from heat; stir in apricots, currants and couscous.  Cover and let stand 5 minutes.  Fluff with fork; turn into serving bowl.

Meanwhile, in large skillet, heat remaining oil over medium heat.  Add onion, garlic and ginger; cook, stirring for 3 minutes or until onion is softened.  Add lemon juice, tomato, cauliflower, carrots, cumin, paprika, cinnamon, turmeric and cayenne; cook, stirring just until vegetables are tender-crisp, 3 to 4 minutes.

Add zucchini; cook 2 minutes.  Remove from heat; stir in coriander.  Gently toss vegetable mixture with couscous; season with salt to taste.  

Nutritional information

  • Protein: 13 grams
  • Fat: 8 grams
  • Carbohydrate: 72 grams
  • Calories: 410
  • Fibre: 6 grams