Couscous Salad

Here's a unique twist on summer fare...a salad that can stand alone for lunch or compliment any grilled meat for supper.  The zippy dressing brings possibly unusual flavor to your palate with its tumeric and curry spices.  FYI - Tumeric is a cancer-fighter, so it's good to include it in your cooking from time to time.  Each bite gives you welcome surprises of sweet or crunchy or salty.  This recipe yields a lot of food, perfect to bring along to a potluck. 

My first taste of this kind of grain salad was prepared by my friend, Lisa, who is a truly great cook.  She shared a few ideas - it's one of those things you throw together easily.  Here is my version:

Couscous Salad

a rendition by Kelly Jo Vanderstelt

1.  Cook 1 Cup Couscous according to directions.  Let cool while you make the rest.

2.  In a large serving bowl, whisk together the dressing:

• 1/3 Cup Olive Oil
• 1/4 Cup Apple Cider Vinegar
• 1 Tsp. Curry Powder
• 1 Tsp. Salt
• 1/2 Tsp. Tumeric or more, to taste
  
• 1/2 Tsp. Pepper
• 1/8 Tsp. Cayenne Pepper

3.  Add the following ingredients:

• 1 Can Chickpeas, drained and rinsed
• 2 Stalks of Celery, diced tiny
• 1 Carrot, shredded or chopped in tiny pieces
• 1/2 Cup. Sliced Almonds
• 1/2 Green Pepper, diced tiny
• 1/2 Cup Currants
• 8 dried Apricots, diced
• 6 Green Onions, sliced right up into the green tops
  
• 2 Radishes, diced tiny

  

4.  Stir in the cooked Couscous and chill before serving.