Mouthwatering Dairy-Free Couscous

My cousin’s wife, Julieta (that’s pronounced hoo-lee-ett-ah), gave me this recipe and it is to die for! Yum yum yum, I would make this every night if I could! I made a couple alterations to her recipe, as I have some food allergies, and it was delicious!

IMG_2191Ingredients:

For the salad:

2 c. low-sodium chicken broth

1 1/2 tbsp. mild curry powder

1/2 tsp. salt

1 (10 oz) box couscous

3/4 c. golden raisins

1/2 c. coarsely chopped cashews

1 cucumber peeled, seeded, & chopped

1/3 c. fresh flat-leaf parsley, chopped

zest from one lemon

For the dressing:

1/3 c. mayo

1/4 c. olive oil

2 tbsp. fresh lemon juice

salt & pepper to taste

In a medium saucepan, bring the chicken broth, curry powder, and salt to a boil. Remove the pan from heat and stir in the couscous. Cover the pot and allow the couscous to absorb the broth for about 6 minutes. Once the couscous has completely absorbed the broth, fluff it with a fork and add it to a large mixing bowl. Now add the raisins, cashews, cucumbers, parsley, and lemon zest. Refrigerate until ready to serve.

In a separate bowl, whisk together mayo, olive oil, lemon juice, and salt & pepper. Do not add to the couscous until just before serving because the couscous will absorb it too much! If you’re not going to serve it right away, store the dressing in the fridge.

Mmmm, happy eating!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s