Name: Fruit and Nut Couscous Salad
Ingredients: 1 large orange; 1 cup uncooked Roland® Israeli Couscous; 1 1/2 cups orange juice; 2 tablespoons Roland® Olive Oil; 2 teaspoons fresh lemon juice; 1 tablespoon grated orange peel; 1 tablespoon freshly grated ginger; 3 tablespoons raisins; 1/4 cup chopped walnuts (lightly toasted (see Note)); 1/4 cup finely chopped fresh parsley

Fruit and Nut Couscous Salad

This salad is so delicious you may be tempted to eat if for dinner! Great served warm or cold.

Fruit and Nut Couscous Salad

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Servings

Ingredients

1 large orange
1 cup uncooked Roland® Israeli Couscous
1 1/2 cups orange juice
2 tablespoons Roland® Olive Oil
2 teaspoons fresh lemon juice
1 tablespoon grated orange peel
1 tablespoon freshly grated ginger
3 tablespoons raisins
1/4 cup chopped walnuts lightly toasted (see Note)
1/4 cup finely chopped fresh parsley

Instructions

Peel and dice orange, removing pits.
Cook Roland® Israeli Couscous according to package directions, substituting orange juice for water as the cooking liquid. When cooked, transfer couscous to a bowl and fluff with a fork, separating any lumps.
Drizzle Roland® Olive Oil and lemon juice over couscous; continue to fluff the grains.
Add ginger, orange peel, orange piece, raisins, walnuts and parsley. Mix well.
Refrigerate several hours before serving. Toss lightly just before serving.
Note: To toast walnuts, spread them in a shallow pan. Heat in preheated 300-degree oven or toaster oven for 10 minutes, stirring often to prevent burning.
Contributed by:American Roland Food Corp.