Salat Tangiers

submitted by Sister Warda Carlsen

Ingredients

1½ cups Couscous (dry)
½ teaspoon Salt
1¼ cups boiling water
1 cup carrots, diced
1 bell pepper, diced
1 cup green beans, (cut) or wax beans
1/3 cup red onion, chopped
1/3 cup currants
½ cup almonds, chopped

Marinade
½ cup olive oil
4 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon cinnamon
3 tablespoons orange juice
4 tablespoons fresh parsley
1 tablespoon fresh spearmint

Directions

Put couscous and salt in large bowl; stir in boiling water. Cover and let sit for 5-10 minutes, stirring occasionally to fluff. Steam carrots, bell pepper and beans. As soon as each vegetable is barely tender, add to couscous. Stir in red onions, currants and almonds. Whisk together marinade ingredients. Toss couscous and vegetable mixture with marinade, chill for at least one hour before serving.