Ingredients
-
3
-
3
-
1
-
3/4
-
2/3
-
1/2
-
1/2
-
1/2
-
2
-
-
1/2
-
1/3
-
1/3
-
2
-
3/4
Directions
African Couscous Salad, From the Raley’s magazine Something Extra, This is posted for the zaar world tour The time listed does not include 1 hr refrigeration time Approved for ZWT 6 NA*ME, Excellent I already had cooked couscous on hand as I’d made Recipe #421073, so I just added the cinnamon and proceeded from there All the proportions were spot-on for my taste and the dressing was very nice if a little too liquidy I think next time I’ll go with just the orange juice and olive oil and leave the wine out altogether as it just made everything sort of soupy Served with Recipe #428771
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Steps
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1
Done
|
To Toast Slivered Almonds, Cook on a Baking Sheet at 375f 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. |
|
2
Done
|
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. |
|
3
Done
|
Place Remaining Salad Ingredients in a Bowl; Drizzle With Dressing and Toss Well to Coat. |
|
4
Done
|
Cover and Chill For at Least 1 Hour. |
|
5
Done
|
Tangy Orange Dressing: in a Medium Bowl, Whisk Together Orange Juice, Extra Virgin Olive Oil, White Wine Vinegar, Honey, Salt and Pepper. |
