Ingredients
-
3 cups chicken broth
-
3 cups couscous
-
1 tablespoon butter
-
3/4 teaspoon cinnamon
-
1/2 cup chopped dried apricot
-
1/2 cup golden raisin
-
1/2 cup toasted slivered almonds
-
-
1/2 cup orange juice
-
1/3 cup extra virgin olive oil
-
1/3 cup white wine vinegar
-
2 tablespoons honey
-
3/4 teaspoon salt
-
2/3 cup sliced green onion
-
2 large oranges, peeled and chopped (plus any juice)
Instructions
- 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 orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.