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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This salad can be served with grilled goat's cheese for a nice first course. Ingredients:
9 oz couscous |
chicken or turkey stock (you can make this from bouillion cubes) |
juice and zest of 1/2 lemon |
3 oz dried cranberries or cherries |
3 oz dried, unsulphured apricots, chopped |
3 oz dates, chopped |
2 oz walnuts or brazil nuts, chopped |
4 tbsp parsley, freshly chopped |
2 oranges, peeled and segmented |
salt |
freshly ground black pepper |
*for the dressing |
6 tbsp olive oil |
2 tbsp balsamic vinegar |
Directions:
1. Prepare dressing by mixing oil and vinegar
2. Cook couscous according to package instructions, using chicken or turkey stock in place of water
3. After the couscous has cooked, fluff with a fork and mix in the remaining ingredients.
4. Stir in the dressing.
5. Salt and pepper to taste.
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