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Sweet and Spicy Couscous Salad
Description
This unique salad is from the California Table Grape Commission. Every bite is a burst of different flavors. I have been making this for several years and EVERYONE wants the recipe.
Ingredients
At a glance
Salads
Side Dish
Ethnic/Regional
Makes
6-8 servings
- 1 cup chicken broth (I use vegetable broth)
- 1 cup quick cooking couscous
- 1 cup seedless red grapes, halved
- 1/2 cup pine nuts or slivered almonds, toasted
- 1/2 cup dried apricots, sliced
- 1/2 cup sliced green onions
- 2 Tablespoons snipped fresh parsley
- 2 Tablespoons snipped fresh mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup chicken broth (or vegetable broth)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/8 teaspoon ground cayenne pepper
Methods/steps
- Bring the 1 cup broth to boiling in a medium saucepan; stir in couscous. Remove from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl.
- Stir in grapes, pine nuts, apricots, green onions, parsley, and mint.
- In a small bowl mix olive oil, lemon juice, broth, cinnamon, salt, pepper and cayenne pepper. Stir with wisk. Add to the salad and blend well. Let stand 30 minutes to blend flavors. I like to let it chill in the refrigerator overnight.
Additional Tips