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Recipe by: leonida
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See below ingredients and instructions of the recipe
10 oz Pkg. couscous
1/2 c Pitted dates
1 bn Parsley
1 lg Orange
2 tb Olive or salad oil
2 tb Cider vinegar
1/2 ts Sugar
1/4 ts Salt
1 c Dried currants or dark
-seedless raisins
2 tb Coarsely chopped
-crystallized ginger
6 oz Can salted cashews
About 30 minutes before serving or early in day: Prepare couscous as
label directs.
Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish
later. Chop enough remaining parsley to measure 3 tablespoons.
Grate peel and squeeze juice from orange. In large bowl, with fork,
mix orange peel, orange juice, olive or salad oil, cider vinegar,
sugar and salt. Add couscous, dates, chopped parsley, currants,
ginger and cashews; toss to mix well. Garnish with parsley sprigs.
Cover and refrigerate if not serving right away .
Yield: 4 main dish servings or 8 accompaniment servings.
Per main dish serving: 745 calories; 28 g fat, 0 mg cholesterol, 415
mg sodium.
From "Great New Summer Salads" article in "Good Housekeeping"
magazine. July 1994, Vol. 219, No. 1. Pg. 148. Electronic format by
Cathy Harned. Submitted By CATHY HARNED On 05-30-95
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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