Advertisement

Couscous Salad With Cashews, Currants and Snow Peas

Time 25 minutes
Yields Serves 6 to 8
Couscous Salad With Cashews, Currants and Snow Peas
1

Place apricots and currants in medium bowl and cover with hot water. Soak 20 minutes.

2

Meanwhile, fill 2 1/2-quart saucepan two-thirds full with water and bring to boil. Cook snow peas until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pat dry with paper towels. Set aside.

3

In small mixing bowl combine oil, lemon juice, garlic, red pepper flakes, salt, sugar and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

4

In large mixing bowl combine couscous, cashews, green onions and snow peas. Drain apricots and currants. Pat dry with paper towels and add to couscous mixture. Toss lightly to combine. Add dressing, toss to mix through, and serve.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.