Saturday's Supper - Orange Curry Couscous

Today's meal is brought to you by the United Way of Salt Lake Staff Cookbook! Folks from work could submit their favorite recipes to be included and this was one of the favorites for sure. Elizabeth actually entered this into our potluck contest and won first place with this dish. Yeah it's that good! It's light and healthy and oh so delish. It's a perfect summer dish but it will be great for a light and bright pick me up even in winter. There's nothing crazy you need to buy that you can't get year round. You could totally keep most of the ingredients on hand to make this anytime the craving strikes.

Orange Curry Couscous
by Elizabeth Garbe

2 cups water
1 1/2 cups raw couscous
1 cup minced Italian parsley
1 cup raisins
1 cup or more edamame
1 1/2 cups orange curry dressing (recipe follows)

In a small saucepan boil the water, add couscous, cover and turn off the heat; let stand covered for 10 minutes.
Toss all ingredients and serve.

1 cup seasoned rice vinegar
2 Tbsp minced garlic
2 tsp cinnamon
2 tsp curry powder
2 Tbsp minced orange zest
1/2 tsp salt
1 Tbsp sugar or honey
2 cups canola oil

Blend all ingredients except the oil in a blender for 1 minute.
Add oil in a stream while the blender is running; keeps for 2 weeks in the fridge.

*We didn't have raisins so I put in a can of mandarin oranges and it was tasty. I think I dumped the juice from the mandarin oranges in the dressing.
*We used the extra dressing to marinade some chicken in. We cooked the chicken the next day just in a frying pan and it was tasty. You could totally have the two together for a tasty meal.


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