Couscous Carnivale

Total Time:
40 min
30 min
10 min

6 to 8 servings

  • 1 1/2 cups couscous
  • 1/4 teaspoon salt
  • 3/4 cup chicken stock
  • 3/4 cup apple juice
  • 1 mango, diced small
  • 1 Granny Smith apple, cored and diced small
  • 1 small red pepper, diced small
  • 1 small yellow pepper, diced small
  • 4 spring onions, thinly sliced including green tops
  • 1/2 cup dried cranberries
  • 1/2 cup chopped toasted macadamia nuts
  • 1/4 cup chopped flat leaf parsley and more for garnish, if desired
  • For dressing:
  • 1/2 cup extra virgin olive oil
  • 1/2 cup mango vinegar or mango vinaigrette
  • 1 tablespoon honey
  • Salt and pepper to taste
  • Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely.

  • Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly

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