The first and last time I ever had curry was in high school, and my best friend Beverly invited me over for supper. Her mom had made Chicken Curry. It sounded fancy and foreign and almost naughty, so I couldn’t wait to try it. I think Bev’s mom put at least 2 cups of curry on my piece of chicken alone, because my mouth was on fire for the next 3 weeks. I kid, oh how I kid, but Curry was dead to me till 3 weeks ago when I was at a cooking demonstration, and my friend made a curry dish that she insisted I try. I didn’t want to hurt her feelings, so I filled up my drink, swallowed hard and tried an ensie-weensie bite.
Curry has come back to me in a wonderful and powerful way.
Let me show you how to make Curried Couscous Salad with Dried Cranberries. It is a little bit fancy and foreign and naughty, and I can’t wait for you to try it.
Simple ingredients, and I was surprised that even couscous can be purchased in Pothole, Ohio. If you have never tried/used couscous before, don’t go looking for it on the pasta isle. It won’t be there. Meander over to the Mexican/Oriental isle, and you should find it next to the rationed rice.
First you are going to want to chop your walnuts and toast them. I didn’t toast mine because, well, have I mentioned that I am lazy?
And your green onion.
And your parsley.
Set this all aside.
In a heat proof bowl, put your couscous, cranberries, curry, salt…oh, and sugar, I forgot to mention sugar. My brain is on the fast track to retirement.
Give it a stir.
Pour boiling water over it all.
You know what else I forgot? The orange.
Cut your orange in half.
Holding your camera in one hand, and half an orange in the other, squeeze the juice of the orange into the bowl. Realize that pulp will land in the bowl if you don’t do something soon, place the camera on your counter and take the orange half in both of your hands and squeeze the orange with as much force as you have. Wash your disgustingly sticky hands.
Give it a quick stir.
Take the other half of the orange and eat it while you are waiting.
After 5 minutes, of waiting and orange eating, give it another stir.
Now we are going to add in the walnuts, green onion, parsley,**olive oil and lemon juice.
Another stir, and eat. This can be eaten warm, room temperature or cold. I prefer coolish roomtemperatureish.
Curried Couscous Salad with Dried Cranberries
- 1 5.8 oz. box couscous
- 1 tbsp curry powder
- 1 tsp sugar
- ¾ c. dried cranberries
- 1 tsp. salt
- ½ an orange, juiced
- 2-3 tbsp. olive oil **
- 3-4 green onions thinly sliced
- 2 tbsp chopped fresh parsley
- ¾ c. chopped walnuts, toasted
- 2 tbsp. lemon juice
Stir the couscous, cranberries, curry powder, salt and sugar in a heatproof bowl. Bring water (amount listed on the box) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir and cover tightly letting it stand until water is absorbed and couscous is tender, about 5 minutes. Stir. Add oil, green onion, parsley, lemon juice and walnuts. Stir again. Take to your next picnic, reunion, or family get-together.
**I didn’t add oil for several reasons. The oil is there to keep the couscous from sticking to each other, and while this makes a lovely presentation, the oil does not agree with my stomach. If you don’t have stomach/oil issues, please use the oil.