African Couscous Salad Recipe

Ingredients for African Couscous Salad

• Chicken Broth
• 1 cup couscous
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• Green Onion
• Dried Apricot
• Golden Raisin
• 1/2 cup slivered almonds
• Oranges
• 1/4 cup orange juice (Tangy Orange Dressing)
• 2 tablespoons extra virgin olive oil (Tangy Orange Dressing)
• 1 tablespoon white wine vinegar (Tangy Orange Dressing)
• 1 tablespoon honey (Tangy Orange Dressing)
• Salt and pepper to taste (Tangy Orange Dressing)
• Salt and pepper to taste (Tangy Orange Dressing)

How to Make African Couscous Salad

1. 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).
2. In a large saucepan, bring 1 1/2 cups vegetable broth to a boil.
3. Stir in 1 cup couscous, 2 tablespoons butter, and 1/2 teaspoon ground cinnamon.
4. Cover, remove from heat, and let stand for 5 minutes.
5. Fluff the couscous with a fork and let cool completely.
6. 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).
7. In a large bowl, combine the cooled couscous, toasted almonds, and prepared vegetables.
8. Drizzle with the Tangy Orange Dressing (recipe below) and toss gently to combine.
9. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
10. Serve chilled and enjoy!