Sensory overload on this dish! Orange zest, cinnamon, curry, toasted almonds...how much better does it get? A LOT!!!! If you are a fan of Thai or curry or couscous or warm salads...this is the dish for you. I got this recipe from one of our parents who served this last year during Teacher Appreciation Week. I won't post her name, because I did not get permission to give it.
I can't begin to tell you how wonderful and truly aromatic this dish is. Lovers of Thai will make it often. Easily serves 8 to 10 people.
Orange Curry Couscous
Orange Curry Dressing:
1 cup lite seasoned rice vinegar (you will find this in the Asian Section of the store)
2 TBSP minced garlic
2 TBSP grated orange peel or zest (in the spices dept.)
2 tsp. cinnamon
2 tsp. curry powder
1/2 tsp. salt (I ALWAYS use sea salt)
add gradually 1/4 cup canola oil
Combine the above ingredients with a wisk or blender adding oil slowly. This recipe will make more than you need.
Couscous:
2 cups water
1 1/2 cups couscous (uncooked)
1 C fresh parsley, minced
1 C chopped green onions
1 C almonds, toasted and chopped (to toast: microwave 1 minute, stir, microwave another minute, stir..the smell of this will drive you insane)
1 C currants
1/2 C. garbanzo beans
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