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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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The time listed does not include 1 hr. refrigeration time. Ingredients:
3 cups chicken broth |
3 cups couscous |
1 tablespoon butter |
3/4 teaspoon cinnamon |
2/3 cup sliced green onion |
1/2 cup chopped dried apricot |
1/2 cup golden raisin |
1/2 cup toasted slivered almonds |
2 large oranges, peeled and chopped (plus any juice) |
1/2 cup orange juice |
1/3 cup extra virgin olive oil |
1/3 cup white wine vinegar |
2 tablespoons honey |
3/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
2. Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool.
3. Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat.
4. Cover and chill for at least 1 hour.
5. Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.
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