Ingredients for African Couscous Salad
- 1 1/2 cups chicken broth
- 1 cup couscous
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped green onions
- 1/2 cup chopped dried apricots
- 1/4 cup golden raisins
- 1/2 cup slivered almonds, toasted
- 1 orange, segmented or zested
- 1/4 cup orange juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups vegetable broth
- 1 cup chopped cucumber
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled feta cheese (optional)
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How to Make African Couscous Salad
- Preheat oven to 375°F (190°C). Spread 1/2 cup slivered almonds on a baking sheet. Toast for 5-10 minutes, stirring frequently, until golden brown. (Alternatively, toast in a skillet over medium heat for 5 minutes, stirring constantly).
- In a large saucepan, bring 1 1/2 cups vegetable broth to a boil.
- Stir in 1 cup couscous, 2 tablespoons butter, and 1/2 teaspoon ground cinnamon.
- Cover, remove from heat, and let stand for 5 minutes.
- Fluff the couscous with a fork and let cool completely.
- While the couscous cools, prepare the remaining ingredients: 1 cup chopped cucumber, 1/2 cup chopped red bell pepper, 1/2 cup chopped red onion, 1/2 cup chopped fresh cilantro, 1/2 cup crumbled feta cheese (optional).
- In a large bowl, combine the cooled couscous, toasted almonds, and prepared vegetables.
- Drizzle with the Tangy Orange Dressing (recipe below) and toss gently to combine.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
81g
Fat
13g
Carbs
25g
