|Couscous Salad with Curry|
What you can do with the exotic & fabulous curry are just endless.
|Chicken Scaloppini with Curry Sauce & A Side Dish of|
Couscous Salad. Fabulously delicious!
Couscous Curry Salad
1 cup of couscous (follow cooking instruction on the box)
(Add a tablespoon of mild curry to the water for the couscous)
1/4 cup of dried cranberries
1/4 cup of white raisins
1/4 cup of diced cucumber (seeds removed)
Some chopped cilantro
1/4 cup of diced carrots (par-boil the carrots for a few minutes before dicing)
A squeezed of half a lemon
A tablespoon of extra virgin olive oil
Fluff the couscous after the water has been absorbed and add the dried fruits, keep covered and set aside (this is to give those lovely dried fruits time to plump up and get prettied up for the dish).
In a large deep bowl mix everything and add the lemon juice and olive oil. Correct seasoning with salt and pepper and finally add the cilantro. Note: Giada @ Foodnetwork has a similar dish, you may want to goggle her version.
For the chicken scallopine follow recipe on previous posting dated 11/9/10 "My Chicken Schnitzel" and replace PANKO with corn meal.
On your corn meal add....
1 teaspoon cayenne powder
1 teaspon hot paprika
A pinch of salt
Place the chicken pieces on a greased baking sheet and sprinkle some olive oil over the pieces and bake at 425 F preheated oven for 20 minutes.
For the Curry Sauce - see recipe on previous posting dated 12/3/10 "Curried Turkey".