"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Dried Blueberry Couscous Salad Recipe

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This recipe for Dried Blueberry Couscous Salad, by , is from Mountain Mama Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cathy Leonard
Added: Wednesday, May 17, 2006


3 cups chicken stock
7 tbl. olive oil
teas each turmeric, ground allspice, ground cloves and ground ginger
1 cup or 1 10oz box couscous
1/3 cup each diced dried apricots, golden raisins, dried blueberries
2 cups zucchini, chopped (do not peel)
1 cup carrots, chopped
1/3 cup red onion, chopped

cup fresh lemon juice
1 tsp salt (or to taste)
3 tbl. each minced fresh chives, minced fresh mint
2 tsp. Honey

1/3 cup slivered almonds, toasted

1. Bring stock, 3 tbl. spoons olive oil and spices to a boil. Add couscous and boil over moderate heat 2 minutes or until liquid is absorbed. Add apricots, raisins and blueberries. Cover and let stand 15 minutes. Chill.
2. Make vinaigrette - Blend Oil, honey and lemon juice.
3. Break up couscous till each grain s separated (this is a pain, but I did it!) and add the rest of the ingredients, including the vinaigrette.
4. Taste and adjust seasoning. Chill 4 hours
5. Taste before serving, if too dry, add more oil and lemon juice.
6. Garnish with toasted almonds

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From Michigan Herb Cookbook by Suzanne Breckenridge and Marjorie Synder




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