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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 Currants
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 .
"Great New Summer Salads" in "Good Housekeeping" July 1994, Vol. 219,
No. 1. Posted by Cathy Harned.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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