Put the currants, orange juice, lemon juice,
1/3 cup oil, cinnamon, salt, and cayenne in a jar. Cover with the lid and shake until the
ingredients are well mixed.
In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the
couscous. Immediately remove from the heat, cover, and let stand until the water is
absorbed, about 6 minutes. Transfer the couscous to a large bowl, and fluff with a fork.
Cool completely.
Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and
bring to a gentle boil. Put the carrot, green beans, and bell pepper in the steamer
basket, cover with the steamer lid, and steam until the vegetables are a bright color,
about 3 minutes. Remove the steamed vegetables from the basket; they should still have a
crunch. Rinse under cold water, drain, and cool completely.
Stir the steamed vegetables, onion, and mint into the couscous. Shake the Spicy Currant
Dressing and pour it over the salad. Stir until well coated. Refrigerate for at least 30
minutes to allow the flavors to blend. Sprinkle the toasted almonds over the top just
before serving and serve chilled. (If the salad is prepared more than a few hours ahead,
adjust the seasonings before serving).
A fail-safe recipe - easy to
prepare. A nice combination as a side dish. I liked the texture and variety in the dish
but found the citrus taste a bit too much. As a result a small portion was enough for me
at one time. This is a nice light side dish - good any time of the year..