Jayme Mofford’s Orange Curry Couscous Recipe

Winemaking 101 is not just about learning to make wine. It’s also about sharing – experiences, mistakes, resources, wines and food. The SHW crew shared their wines including primitivos made by previous years’ students of WM 101.  Food…there was lots of good stuff!

Jayme Mofford and Ryan DeVriend, newer SHW members, was at this year’s WM 101 and Jayme’s Orange Curry Couscous flavorful salad was a big hit! Many asked for the recipe and here it is.

Jayme writes, “… the recipe I made for the meeting and usually make for larger parties is double the couscous part but not the dressing.”

Thanks for sharing the recipe, Jayme.  Good cooks make good wines! 

Orange Curry Couscous (serves 8)

Dressing:

1 c. seasoned rice vinegar

2 T minced garlic

2 T grated orange zest

1 T sugar or honey

2 t. cinnamon

2 t. curry powder

½ t. salt

2 c. canola oil

For the dressing, process the vinegar, garlic, orange zest, sugar, cinnamon, curry powder and salt in a blender for 1 minute. Add the canola oil gradually, processing constantly until blended. Store covered in the refrigerator for up to 2 weeks. This makes a ton of dressing!

Couscous:

2 c. water

1 ½ c. couscous

1 c. fresh parsley, minced

1 c. chopped green onions

1 c. almonds, toasted and chopped

1 c. currants

½ frozen peas, thawed

½ t. salt

For the couscous, bring the water to a boil in a saucepan. Stir in the couscous. Remove from the heat. Let stand covered for 10 minutes. Spoon the couscous into a serving bowl. Let stand until cool. Add 1 ½ cups of the dressing and the remaining ingredients and mix well. Add additional dressing if the mixture is too dry.

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