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Couscous Salad Cups Recipe

   
 

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     Couscous Salad Cups

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
2 cups organic vegetable broth
1 cup uncooked couscous
1 cup shredded carrot
1/2 cup chopped green onions
1/2 cup diced English cucumber
1/2 cup diced plum tomato
1/2 cup Pomegranate-Orange Dressing (See recipe below)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
 
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 Boston lettuce leaves

Instructions
Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool. Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.
Pomegranate-Orange Dressing- 1 cup fresh orange juice 2 1/2 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice 2 tablespoons pomegranate molasses 2 teaspoons grated orange rind 2 teaspoons minced fresh rosemary 1 teaspoon salt 1 teaspoon brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/4 teaspoon ground red pepper 4 garlic cloves, minced 1/4 cup extravirgin olive oil Combine all ingredients except oil, stirring with a whisk. Gradually add oil, stirring constantly with a whisk until well combined. Note- Refrigerate dressing in an airtight container for up to five days; stir well before using.


Originally Submitted
10/11/2012





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