1/2 c Currants
1/4 c Fresh-squeezed orange juice
1/4 c Fresh-squeezed lemon juice
1/3 c Canola or safflower oil
1/4 ts Ground cinnamon
1/2 ts Fine sea salt
1/8 ts Cayenne pepper
3 c Water
1 tb Canola or safflower oil
1 1/2 c Couscous
— preferably whole wheat 1 md Carrot; finely chopped
1 c Sliced green beans
-OR- yellow wax beans — (cut into 1/4″ pieces) 1 md Red bell pepper
— seeded and finely chopped 1/2 sm Red onion; finley chopped
1/4 c Finely chopped fresh mint
-OR- parsley ———————————-OPTIONAL———————————- 1/2 c Tamari-roasted almonds
— coarsley chopped Put the currants, orange juice, lemon juice, 1/3 cup oil, cinnamon, salt, and cayenne in a jar. Cover with the lid and shake until the ingredients are well mixed. In a medium saucepan, bring the water and 1 tablespoon oil to a boil. Stir in the couscous. Immediately remove from the heat, cover, and let stand until the water is absorbed, about 6 minutes. Transfer the couscous to a large bowl, and fluff with a fork. Cool completely. Put 1 inch of water in a large saucepan with a steamer basket, cover with the lid, and bring to a gentle boil. Put the carrot, green beans, and bell pepper in the steamer basket, cover with the steamer (lid? -K.M.), and steam until the vegetables are a bright color, about 3 minutes. Remove the steamed vegetables from the basket; they should still have a crunch. Rinse under cold water, drain, and cool completely. Stir the steamed vegetables, onion, and mint into the couscous. Shake the Spicy Currant Dressing and pour it over the salad. Stir until well coated. Refrigerate for at least 30 minutes to allow the flavors to blend. Sprinkle the toasted almonds over the top just before serving and serve chilled. (If the salad is prepared more than a few hours ahead, adjust the seasonings before serving.) Source: May All Be Fed – by John Robbins, with recipes by Jia Patton and Friends Typed for you by Karen Mintzias