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Author Notes: Back in the 1990's, Julienne's Cafe in San Marino, California served something similar to this delicious salad. At some point, their recipe was published in the Los Angeles Times food section. It is not accessible through the Times website, and I long ago lost the clipping, but I make this salad for potlucks, camping trips, and times when I know there will be vegans among the eaters. I prefer to use walnuts, but have made this salad with pecans, pine nuts, and chopped almonds. Meyer lemons are best, but regular lemons are fine. A variation substitutes lime juice and cilantro for the lemon juice and parsley. —abbyarnold
- 1 1/2 cups dry couscous
- 1/2 cup olive oil
- 1/4 cup lemon juice (Meyer is best)
- 1/4 teaspoon cinnamon
- 1 1/2 cups vegetable broth or water, boiling
- 1/8 teaspoon saffron
- 1/2 cup walnuts or other nuts
- 3 scallions, sliced thin
- 2 celery stalks, chopped
- 1/4 cup flat-leaf parsley, chopped
- salt and pepper
- 1/3 cup raisins
- Saute saffron and couscous in 2 tablespoons of the olive oil for 3 to 4 minutes. Add broth or hot water, cover, and turn off the heat.
- Make the dressing: combine remaining olive oil, lemon juice, and cinnamon.
- Toast the nuts by sauteing quickly or baking for 10 minutes @ 325.
- Chop the parsley, scallions and celery.
- When the couscous has absorbed all the liquid (10 minutes), stir in the chopped vegetables, nuts, and raisins. Toss with the salad dressing. Salt and pepper to taste. Chill for at least two hours, or overnight.
- This recipe was entered in the contest for Your Best Couscous Dish
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