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Pasta Salad, Sephardic (M/P, TNT)
Source: Young Israel of St. Louis Cookbook "Show Me Kosher," Contributed by Tiki Lyons
Serves: 8 to 10 as a side dish

1 bunch green onions or scallions
1 medium red or green bell pepper
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup cooked, drained chickpeas (garbanzo beans)
1/2 teaspoon salt (I omit)
2-1/2 tsp. curry powder
1/2 tsp. allspice (I used 1/4 tsp. cinnamon)
1/2 tsp. freshly ground black pepper
1/4 cup fresh lemon juice (I used defrosted from frozen)
3/4 cup olive oil (I used 1/2 cup and think I'll reduce it to 1/4 cup next time)
2 cups raw couscous or orzo or rice, cooked according to package directions (I use orzo, original recipe called for couscous)
1/2 lb. cubed turkey or chicken, optional (I leave it out, but this would be a good place for soup chicken)

Dice scallions and bell pepper. Add raisins and chickpeas/garbanzos.

In a small bowl, whisk together spices and lemon juice. Gradually add the oil in a thin stream while continuing to whisk.

Fluff the cooled couscous/orzo with a fork, and mix in the raisin mixture. Stir in the dressing, coating all ingredients. Chill before serving.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A