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Caribbean Couscous Salad Recipe

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This recipe for Caribbean Couscous Salad, by , is from The Holtzclaw Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Todd
Added: Friday, July 17, 2009


1.5 cups water
1.5 tsp curry powder, divided
1 tsp ginger root, grated (can use powdered ginger)
1 cup plain couscous
1 tsp olive oil
1/3 cup plain, fat-free yogurt
1/4 cup fresh cilantro, chopped (optional)
2 T low fat mayo
2 T mango chutney
2 T water
10 oz cooked chicken, shredded or cut into bite-sized chunks
1 cup red seedless grapes, halved
1 cup pineapple, diced
3/4 cup mangoes, diced
12 Boston lettuce leaves
1/4 cup scallions, sliced
1 handful cashews, coarsely chopped

Put 1.5 cup water, 1 tsp c curry powder, ginger, and olive oil into a small saucepan.
Bring to a boil.
Add couscous.
Remove from heat & let stand, covered, 5 minutes until water is absorbed.
Transfer couscous into a large bowl, fluff with a fork, and refrigerate for a few minutes to chill slightly.
Stir yogurt, cilantro (if using), mayo, chutney, remaining half-tsp of curry powder, and 2T of water together until blended.
Pour over couscous, toss to coat.
Add chicken, grapes, pineapple, and mango to couscous mixture, toss to coat.
To serve, line each of 6 bowls with lettuce leaves & top with chicken/couscous mixture.
Sprinkle scallions and cashews on top.




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