Orange-Ginger Curried Couscous Salad

Ingredients

• 2 cups couscous
• ⅓ cup olive oil
• 1 shallot, minced
• 2 tablespoons finely chopped ginger
• 2 tablespoons curry powder
• 1 tablespoon orange zest
• ½ cup orange juice
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• ½ cup currants (or raisins)
• ¾ cup toasted slivered almonds
• ¾ cup thawed frozen peas
• 2 green onions, thinly sliced
• Salt
• Pepper

Directions

1. Add the couscous to a large bowl along with about a ½ a teaspoon of salt. Pour over 2 cups boiling water, stir. Cover and set aside for 15 minutes.
2. In the meantime, place a small pan over medium heat. Add the oil. Once the oil is warm add the shallots and ginger and cook for about a minute. Stir in the curry powder and cook for another 30 seconds. Turn off the heat. Stir in the orange zest,orange juice, vinegar and honey and currants. Season with salt and pepper.
3. Use a fork to fluff up the couscous, separating any clumps that might have formed. Let the couscous cool for about 15 minutes..
4. Pour the curry mixture into the couscous. Stir it in to ensure it’s evenly distributed. This might take a little time.
5. Add the almonds, peas and green onions, stir to combine.
6. Cover and refrigerate for a minimum of 1 hour up to 2 days before serving.