Fruity + Nutty Couscous Salad

Fruity + Nutty Couscous Salad
Yields 4
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  1. 1 8-ounce box Israeli (pearl) couscous
  2. 1 ¾ cups chicken or veggie broth
  3. ½ orange, juiced
  4. ½ lemon, juiced
  5. 4 tablespoons extra-virgin olive oil
  6. ½ tablespoon curry powder
  7. 1-teaspoon sugar
  8. 1-teaspoon salt
  9. 8 oz. kale, stems removed and chopped
  10. 3 to 4 scallions, trimmed and thinly sliced on an angle
  11. 2 tablespoons chopped fresh Italian parsley leaves
  12. ¼ cup sweetened dried cranberries
  13. ¼ cup dried apricots, diced
  14. ¾ cup walnuts or pecans, toasted and chopped
  15. Freshly ground pepper
  1. 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.
  2. 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.
  3. In glass jar combine orange juice, lemon juice, 3 tablespoons olive oil, curry powder, sugar and salt.
  4. In large bowl combine cooled couscous, kale, scallions, parsley, cranberries, apricots and nuts. Toss with dressing. Season with salt and pepper to taste. Enjoy!
  5. 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.
The Mad Table