Couscous With Currents

This bright and flavorful couscous salad is the perfect light meal for warm evenings or a refreshing side dish. The dish balances the earthy nuttiness of whole wheat couscous with the pop of sweetness from dried currants. A homemade dressing made from roasted garlic, fresh lemon juice, and olive oil ties everything together with a rich, aromatic punch. Freshly diced plum tomatoes add a juicy acidity, while chopped scallions and parsley provide a crisp, herbaceous finish. It&# 226;ÂÂs simple to assemble, requires minimal cooking, and delivers a satisfying texture contrast in every bite. Ideal for potlucks, picnics, or a quick weeknight dinner that feels gourmet yet effortless.

Cooking Method: Boiling, Roasting

Cuisine: American

Courses: Side Dishes

Difficulty: Intermediate

Servings: 12

Calories: 267.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

This bright and flavorful couscous salad is the perfect light meal for warm evenings or a refreshing side dish. The dish balances the earthy nuttiness of whole wheat couscous with the pop of sweetness from dried currants. A homemade dressing made from roasted garlic, fresh lemon juice, and olive oil ties everything together with a rich, aromatic punch. Freshly diced plum tomatoes add a juicy acidity, while chopped scallions and parsley provide a crisp, herbaceous finish. It&# 226;ÂÂs simple to assemble, requires minimal cooking, and delivers a satisfying texture contrast in every bite. Ideal for potlucks, picnics, or a quick weeknight dinner that feels gourmet yet effortless.

Ingredients

2 cup Couscous
1/2 cup Dried currents
1/2 teaspoon Salt, plus more to taste
6 Ripe Plum tomatoes
3 Cloves Garlic, unpeeled
1/4 cup Fresh lemon juice
3 tablespoon Olive oil, preferably extra

Directions

1
Bring a large pot of water to a boil. Add the couscous, currants, and 1/2 teaspoon of salt. Remove from heat and let stand for 15-20 minutes, or until the water is absorbed and couscous is tender.
2
Meanwhile, prepare the tomatoes. Dip plum tomatoes into boiling water for 10-15 seconds, then transfer immediately to an ice water bath. Slip off the skins, cut in half crosswise, remove seeds, and dice the flesh. Set aside.
3
Preheat oven to 400ÃÂ°F (200ÃÂ°C). Place unpeeled garlic cloves on a small baking sheet or in a cast-iron skillet. Roast for 10-15 minutes, turning occasionally, until blackened in spots and tender to the touch.
4
Remove garlic from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins and trim any tough ends.
5
In a blender or food processor, combine the roasted garlic, fresh lemon juice, olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon sugar, and a pinch of freshly ground black pepper. Blend until smooth to create the dressing.
6
Fluff the cooked couscous with a fork to separate the grains. Transfer to a large serving bowl.
7
Add the diced tomatoes, finely chopped scallions, and chopped fresh parsley to the couscous.
8
Drizzle the lemon-garlic dressing over the salad. Toss gently to coat all ingredients evenly.
9
Taste and adjust seasoning with additional salt and pepper if needed. Serve within 2 hours for best texture.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 267.5kcal

% Daily Value *
Total Fat 11.8g19%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 2452.7mg103%
Total Carbohydrate 35.2g12%
Dietary Fiber 4.5g18%
Sugars 4.2g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: couscous, currants, roasted garlic, lemon dressing, plum tomatoes, salad, vegan, side dish, moroccan, healthy, quick meal, summer dinner, fresh herbs, scallions, parsley, gluten-free option, olive oil, light lunch, family friendly, easy recipe

Read it online: https://www.chefs-mate.com/recipe/couscous-with-currents-ew/