Israeli Couscous, Peanut and Blueberry Salad

Israeli couscous is larger than the more prevlalent fine couscous. We like it when combined with currants, peanuts and dried fruits as the size is uniform, but if you can't get it, go for the regular couscous.

• 1 cup Israeli couscous, cooked
• 1/3 cup currants, soaked in warm water and drained
• 1 cup flat-leaf parsley, finely chopped
• 1 jalapeno chili pepper, seeded and minced
• 1/3 cup toasted peanuts chopped
• Grated zest of 1 lemon
• 1 cup dried blueberries, soaked in warm water and drained
• 1/2 cup extra-virgin olive oil
• Juice of 1 lemon
• Salt to taste

METHOD

Combine currants, parsley, chili, peanuts, lemon zest and dried blueberries. Toss gently to combine. Set aside.

Combine currant mixture with couscous. Whisk together oil and lemon and toss all ingredinets together. Season with salt to taste.

Serves: 4

this recipe from www.inmamaskithchen.com

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