Currants are at their peak season this time of year and I wanted to show off their bright, tangy flavor in a healthy new recipe. I also wanted a hearty salad to go along with my broiled lamb kabobs. I chose couscous because it’s so easy to make, (if you can boil water, then you can make couscous). When you have a lot going on in the kitchen during a cookout or dinner party, it’s nice to whip up a 15 minute couscous salad the night before and serve it right from the fridge. I added some chopped mint, scallions, tomatoes, and currants to about 1 cup of cooked couscous and tossed it with my favorite citrus vinaigrette salad dressing. That’s it! Quick, easy, and refreshingly delicious.
If you’re a feta cheese fan, about 1/2 a cup of feta sprinkled in this couscous salad would be a nice touch.
Cook couscous according to package directions and set aside to let chill. Make sure to fluff it with a fork to avoid any clumps. In a large bowl, combine the chopped mint, cilantro, tomato (either 1 large or 2 small), scallions, and currants. Add in your favorite citrus vinaigrette and gently toss to combine. I had a lemon raspberry vinaigrette on hand that I’ve been wanting to try, so I added about 1/2 a cup of that.
Stir in the cooled and fluffed couscous and feta cheese if using. Season to taste with salt and pepper.