Recipe: Moroccan Couscous and Vegetable Salad

Moroccan Couscous and Vegetable Salad
rec.food.cooking/metz3 (1998)
8-10 servings

2 cups quick cooking couscous
1/2 cup dried currants
1 1/3 cups boiling chicken stock
2 medium zucchini
6 medium green onions, including green tops, cut in 1 inch pieces
2 large shallots
1/4 cup olive oil
1/3 cup pine nuts
1 teas salt
2 small red bell peppers, cored and cut into 1 inch pieces
4-5 Tbsp fresh lemon juice
1 tsp cumin

Place couscous and currants in a bowl. Pour the stock over and stir with a fork. Let stand 5 minutes.

Halve and core zucchini, save pulp for another use and cut shell into 1 inch pieces

In a processor, with machine running, drop green onions and shallots through feed tube and mince. Add zucchini and chop coarsely.

Heat oil in a skillet. Add pine nuts and cook until golden. Remove and reserve. Add zucchini mix and salt. Increase heat to high and cook until veggies soften. Chop bell peppers in processor and add to skillet. Cook 1 minute. Add couscous mix, 4 Tbsp lemon juice and cumin and cook until heated through. Remove from heat, add pine nuts and adjust seasoning adding more lemon if needed. Serve hot or chilled.