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fruit-nut-couscous-salad

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.