African Couscous Salad

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African Couscous Salad


Prep Time:15 min
Cook Time:20 min
Servings: SERVES 8 - 10


    2 tablespoons Sue Bee Honey
    3 cups chicken broth
    3/4 teaspoon salt
    1/3 cup white wine vinegar
    1/3 cup extra virgin olive oil
    1/2 cup orange juice
    2 large oranges
    1/2 cup toasted slivered almond
    1/2 cup golden raisin
    1/2 cup chopped dried apricot
    2/3 cup sliced green onion
    3/4 teaspoon cinnamon
    1 tablespoon butter
    3 cups couscous
    1/4 teaspoon pepper


    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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