Recipes
Citrus Cous Cous Salad
- Servings: 8
- Difficulty: Easy
- Provided by: Chris Koetke
- 2 cups freshly squeezed orange juice
- 1 and 3/4 cups cous cous
- 3/4 cup thinly sliced radishes
- 1/2 cup thinly sliced dried apricots
- 1 and 1/2 cups halved grape tomatoes
- 1/4 cup lemon juice
- 6 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup (3 oz) toasted sliced almonds
- 3 Tablespoons minced fresh mint
Ingredients Print Recipe
Directions
1. In a large bowl, combine orange juice and couscous. Let sit for about 1-2 hours or until the couscous is softened.
2. Combine all ingredients and serve. The salad can be made in advance and kept in the refrigerator until needed.
