The pickled raisins — golden raisins steeped in cider vinegar with crushed red pepper — are enough for two salads (store what’s left in a covered jar in the refrigerator).
|¼||cup cider vinegar|
1. Put the raisins into a pint jar.
2. In a small saucepan over medium-high heat, combine the vinegar, sugar, and red pepper. Pour over the raisins; cool.
|1||very small head broccoli, cut into florets, or several stalks broccolini|
|3||teaspoons olive oil|
|1||teaspoon curry powder|
|Salt, to taste|
|1||clove garlic, chopped|
|4||large cherry tomatoes, quartered|
|1||small carrot, cut into
|⅓||cup Israeli couscous|
|1||cup lightly packed arugula leaves, chopped|
1. Turn on the broiler. Set a rack in the closest position to the element.
2. Peel broccoli or broccolini. Cut broccoli into florets; cut florets into ½-inch pieces. Cut broccolini into ½-inch pieces. Drizzle them with 1 teaspoon of the olive oil, sprinkle with the curry powder and salt. On a rimmed baking sheet, broil them, watching carefully, for 3 minutes or until they are lightly browned.
3. In a small saucepan over medium heat, heat remaining 2 teaspoons of olive oil. Add the garlic, tomatoes, and carrot. Cook, stirring occasionally, for 3 minutes or until the tomatoes collapse. Stir in the couscous, water, and a generous sprinkle of salt. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for 10 to 12 minutes, or until the couscous absorbs the water and is tender. Remove the pan from the heat.
4. Meanwhile, in a small skillet over medium-high heat, toast the cashews, shaking the pan, for 3 minutes, or until they are dark and fragrant. Transfer them to a plate; cool. Chop coarsely.
5. Let the couscous rest for a few minutes. Stir in the arugula and raisins. Transfer to a bowl, top with the broccoli and cashews.
Adapted from “Eat Your Vegetables”