FNCC Challenge: Dave Lieberman Curried Couscous Salad With Dried Sweet Cranberries




This weed's FNCC chef was Dave Lieberman of Good Deal with Dave Lieberman.  Haven't heard of this guy either, but he has some delicious looking recipes on his website.  I went with his curried couscous salad with dried sweet cranberries.


Great simple recipe for a delicious side, though next time I would cut down on the curry powder, it just irritated my throat a bit.  Other than that, it was delicious.



Mix dry couscous, curry powder, cranberries, salt and sugar in a large bowl.  Boil water as per your couscous package directions.




Pour boiling water and OJ over the couscous mix.  Stir a bit then let sit 5 minutes. Fluff with fork.





Mix in scallions, parsley, olive oil, lemon juice and black pepper.  Stir well to combine.



Toast walnuts in 400 degree oven for about 6-7 minutes (8 like the recipe says burnt the first batch.)  Mix the walnuts into the salad.




Serve!

Curried Couscous Salad with Dried Sweetened Cranberries
Adapted from a recipe by Dave Lieberman
  • 1 (5.8-ounce) box instant couscous
  • 3/4 cup sweetened dried cranberries
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 orange, juiced
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 to 4 scallions, trimmed and thinly sliced on an angle
  • 2 tablespoons chopped fresh Italian parsley leaves
  • 1/2 lemon, juiced
  • 3/4 cup chopped walnuts, toasted
  • Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.


Join us next week for the next challenge...the chef is Duff Goldman.  Bake and decorate some cupcakes to show off!

6 comments:

The First-Year Wife said...

There's something about couscous that I just love! This sounds like a great way to make it. :)

Jenna @ Newlyweds said...

That looks super easy and really yummy. I will have to try it!

Sarah said...

This looks yummy (and pretty too)! Nobody else in my family would like fruit in their couscous but the curry and cranberry sounds good together. Thanks for cooking along with FNCCC!

Susie said...

Huh...I would have never put those flavors together! Thanks for the review:-)

mub said...

I thought this looked really good and was going to make it since I had leftover cranberries from Thanksgiving... but then I realized I would need to dry them first and gave up on it due to lack of time. I'm glad to know it was tasty!

Sweet and Savory said...

Just bought a bottle of couscous. Now, I know what to do with it.

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