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!
Ingredients:
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!
Simply Real 