2/3 cup couscous
3 Tablespoons gold raisins
1 teaspoon curry powder (optional – see admission)
1 large tomato, diced
1 hard cooked egg, coarsely chopped
4 scallions, or green onions, thinly sliced
¼ cup broth of your choice – low sodium
¼ cup olive oil
2 teaspoons freshly squeezed lemon juice
¼ teaspoon coarsely ground black pepper
In a saucepan over high heat, bring 1 cup of water to a boil. Stir in couscous, raisins, and curry powder. Remove from heat, cover, and let stand 5 minutes while you chop the rest of the stuff.
Transfer couscous to a large bowl and fluff with a fork.
Gently stir in tomato, egg, and scallions.
In a small bowl, whisk together broth, oil, lemon juice, and pepper.
Pour dressing over salad and gently toss to combine.
Makes 4 servings.
Admission time – I don’t care for curry. I omit it. The salad is plenty flavorful.
I’ve also been known to add a little crumbled bacon.
A little chopped green pepper is good too.
