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MY BEST RECIPE

November 24, 1989

"A few years ago, my husband and I attended a pre-wedding dinner in Berkeley," Shoshana K. Socher writes. "The food was mainly Moroccan and included a wonderful couscous salad. I've spent quite a bit of time remembering, recreating and retasting this light salad. Now that I've got it, I serve it as part of a buffet or as a main dish with crusty bread and light beverage."

COUSCOUS SALAD

1 1/2 cups bulgur or couscous

1 1/4 cups boiling water

1 cup diced peeled carrots

1 green or red sweet pepper, diced

1 cup frozen peas

1/2 cup chopped red or green onions

2/3 cup currants

1/2 cup slivered almonds, toasted

1/2 cup oil

1/4 cup lemon juice

1/2 teaspoon ground cinnamon

3 tablespoons orange juice

1/4 cup chopped parsley

Salt

Place bulgur in large bowl and pour boiling water over it. Cover and let sit 10 minutes or so. Fluff with fork to separate grains.

Stir in carrots, sweet pepper, peas, onions, currants and almonds. Whisk together oil, lemon juice, cinnamon, orange juice and parsley. Pour over couscous and vegetables and mix well. Season to taste with salt. Chill overnight or at least 1 hour. Makes 6 to 8 servings.

--SHOSHANA KNETZER SOCHER, Los Angeles

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