I love this salad and it’s great multiplied for larger groups. It’s fresh, healthy, low calorie and tastes out of the ordinary because of the wonderful zingy dressing with all the minced ginger. This is a Canadian recipe from a book I have used to death called New Light Cooking by Anne Lindsey.
1 3/4 cups chicken stock or water (I use chicken stock)
1 1/4 cups couscous
2 oranges,sectioned and chopped, removing the pith
1 cup coarsely shredded carrots
1/2 cup currants
1/4 cup chopped fresh cilantro, (coriander for the Brits!) parsley or mint. ( I use cilantro)
Ginger Vinaigrette
2 tbsp each of balsamic vinegar and fresh lemon juice
2 tbsp each of olive or vegetable oil and water
1 tbsp each of granulated sugar and minced gingerroot
1/4 tsp each of salt, freshly ground black pepper and ground cumin (I like to roast my cumin)
In a saucepan, bring water to a boil, add couscous and stir quickly to mix. Cover and remove from the heat. Let stand for 10 minutes to absorb the liquid. Using a fork, fluff the couscous and then let cool.
In a salad bowl combine oranges, carrots, currants, cilantro and couscous.
Ginger Vinaigrette- In a small bowl, whisk together the vinegar, lemon juice, oil, water, sugar, ginger, salt, pepper and cumin. Pour the vinaigrette over the salad and toss to mix.