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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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From Apparently, the secret to this sweet and light couscous salad is to cook the couscous in orange juice. This copycat recipe is from the new cookbook, Top Secret Restaurant Recipes 3 by Todd Wilbur. Recipe needs time to chill before serving. Ingredients:
1 cup orange juice |
1/3 cup water |
1 cup uncooked couscous |
1/4 teaspoon salt |
1/2 cup sliced radish |
1/2 cup whole fresh mint leaves |
3/4 cup golden raisin |
6 cherry tomatoes, quartered |
1/4 cup chopped green onion |
1/3 cup raw almonds (sliced or chopped) |
2 tablespoons minced fresh parsley |
1/3 cup extra virgin olive oil |
Directions:
1. Bring the orange juice and water to a boil in a medium saucepan. Add the couscous, cover, and remove from the heat. Keep the couscous covered for 4 minutes.
2. Pour the hot couscous into a large bowl and fluff it with a fork, breaking up any chunks. Add the remaining ingredients except the oil and toss well.
3. Cover and chill for a couple hours, or until cold. Stir in the oil just before serving.
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