Fruity + Nutty Couscous Salad


Fruity + Nutty Couscous Salad
2017-07-09 19:32:36

Yields 4
Ingredients
- 1 8-ounce box Israeli (pearl) couscous
- 1 ¾ cups chicken or veggie broth
- ½ orange, juiced
- ½ lemon, juiced
- 4 tablespoons extra-virgin olive oil
- ½ tablespoon curry powder
- 1-teaspoon sugar
- 1-teaspoon salt
- 8 oz. kale, stems removed and chopped
- 3 to 4 scallions, trimmed and thinly sliced on an angle
- 2 tablespoons chopped fresh Italian parsley leaves
- ¼ cup sweetened dried cranberries
- ¼ cup dried apricots, diced
- ¾ cup walnuts or pecans, toasted and chopped
- Freshly ground pepper
Instructions
- In a 2-quart saucepan, sauté couscous with 1-tablespoon olive oil over medium heat until couscous is lightly browned (about 5 minutes). Slowly add broth and bring to a boil. Reduce heat to medium low and cover. Simmer 10-12 minutes or until liquid is absorbed. Make sure not to over cook.
- Transfer cooked couscous to a sheet pan and allow to sit in room temperature for 1 hour. If time is not on your side, put sheet pan with couscous in freezer while you prepare remaining ingredients.
- In glass jar combine orange juice, lemon juice, 3 tablespoons olive oil, curry powder, sugar and salt.
- In large bowl combine cooled couscous, kale, scallions, parsley, cranberries, apricots and nuts. Toss with dressing. Season with salt and pepper to taste. Enjoy!
- Note: To toast nuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 6-7 minutes.
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