African Couscous Salad

Servings: 8 - 10


  • 3 cups chicken broth
  • 3 cups couscous
  • 1 tbsp. butter
  • 3/4 tsp. cinnamon
  • 2/3 cup sliced green onions
  • 1/2 cup chopped dried apricots
  • 1/2 cup golden raisins
  • 1/2 cup toasted slivered almonds*
  • 2 large oranges, peeled and chopped (plus any juice)
  • Tangy Orange Dressing (recipe follows)


*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.

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. Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat. Cover and chill for at least 1 hour.

Tangy Orange Dressing: In a medium bowl, whisk together 1/2 cup Orange Juice, 1/3 cup Extra Virgin Olive Oil, 1/3 cup white wine vinegar, 2 tbsp. honey, 3/4 tsp. salt and 1/4 tsp. pepper.

Values per serving:
Calories: 470, Total Fat: 16 g
Fiber: 5 g