Couscous Salad/With Basil and Pine Nuts |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I think I found this (or a similar one) in a Canadian LIving Magazine. It is a very light salad and wonderful in the summer. We enjoy it for lunch with some yoghurt on top or part of a buffet table. Hope it is enjoyed by someone else out there. Letting it sit overnight in the fridge improves flavor. Ingredients:
1 cup chicken stock |
1 cup couscous |
4 green onions, chopped |
1 red pepper, diced |
1 zucchini, diced |
1/4 cup apricot, chopped |
1/4 cup golden raisin |
1/4 cup olive oil |
1 tablespoon red wine vinegar |
2 tablespoons fresh orange juice |
1 teaspoon grated orange rind |
1 garlic clove, crushed (or to taste) |
1/2 teaspoon salt |
1/4 cup fresh basil |
1/4 cup pine nuts, toasted |
Directions:
1. Place couscous in large bowl.
2. Pour boiling broth over top and allow to stand, covered, for 5 minutes.
3. Fluff with a fork.
4. Cool to room temperature.
5. Add onions, red pepper, zucchini, apricots and raisins.
6. Whisk together oil, vinegar, orange juice, rind, garlic and salt.
7. Pour over top.
8. Toss well.
9. Add basil and nuts just before serving.
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