Rania's Recipe For Couscous Salad with Orange Balsamic Dressing
4-1/2 cups Water
2 (10 oz.) boxes Couscous
1 cup Dried Cranberries
1-1/2 cups Diced Drained Roasted Red Peppers
1 (15-1/2 oz.) can Chick Peas - rinsed and drained
1 cup Chopped Pitted Kalamata Olives
1 Bunch Green Onions - chopped
1/2 cup Chopped Fresh Cilantro
Dressing:
1/4 cup Orange Juice
3 T Balsamic Vinegar
3 T Freshly Grated Orange Peel
1 T Ground Cumin
1/2 cup Extra Virgin Olive Oil
Mixed Field Greens
Directions:
For the Salad:
Bring 4-1/2 cups water to a boil in a large pot. Add the couscous and dried
cranberries. Cover - remove from
heat and let stand for 5 minutes. Fluff with fork. Transfer to a large bowl
and cool.
Mix all remaining salad ingredients into cooled couscous.
For the Dressing:
Whisk first four ingredients together in a small bowl gradually whisk in
the olive oil - pour dressing over the
salad and toss gently. Season with salt and pepper.
Line a large platter with the mixed field greens. Top with the salad and
serve.
SERVES: 8
