Recipe courtesy of Riki Senn
Couscous Carnivale
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 17
- Protein
- 6
- Cholesterol
- 1
- Sodium
- 468
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
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
Directions
- 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