Lime-Cumin vinaigrette -
1 garlic clove
zest of 2 limes
2 - 3 tablespoons fresh lime juice
2 Tablespoons chopped scallions
1/2 jalapeño chili, seeded and chopped fine
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dry mustard
1/3 cup olive oil
2 Tablespoons chopped cilantro
Couscous salad -
1 1/3 cups raw couscous cooked to make 3 cups and cooled
Lime-Cumin vinaigrette (above)
1 yellow pepper, very finely diced
10 dried apricots, finely chopped
3 Tablespoons golden raisins
2 Tablespoons currents
1/4 pine nuts
2 Tablespoons chopped cilantro
seasalt and freshly ground pepper
Radicchio leaves
Combine all of the ingredients for the vinaigrette in a small bowl or jar. Let stand for at least 15 minutes while you make the rest of the salad.
Combine all of the salad ingredients in a large bowl. Toss with the vinaigrette and season with salt and pepper. Serve in radicchio leaves.
Serves 4 for lunch, 6 as a side dish.
1 garlic clove
zest of 2 limes
2 - 3 tablespoons fresh lime juice
2 Tablespoons chopped scallions
1/2 jalapeño chili, seeded and chopped fine
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon dry mustard
1/3 cup olive oil
2 Tablespoons chopped cilantro
Couscous salad -
1 1/3 cups raw couscous cooked to make 3 cups and cooled
Lime-Cumin vinaigrette (above)
1 yellow pepper, very finely diced
10 dried apricots, finely chopped
3 Tablespoons golden raisins
2 Tablespoons currents
1/4 pine nuts
2 Tablespoons chopped cilantro
seasalt and freshly ground pepper
Radicchio leaves
Combine all of the ingredients for the vinaigrette in a small bowl or jar. Let stand for at least 15 minutes while you make the rest of the salad.
Combine all of the salad ingredients in a large bowl. Toss with the vinaigrette and season with salt and pepper. Serve in radicchio leaves.
Serves 4 for lunch, 6 as a side dish.
