It’s warming up outside so we’re cooling off with another cold salad perfect for spring and summer. This is my version of Dean & Deluca’s couscous salad. Light and healthy, it hits the spot.
Kristi’s Couscous Salad
1 box Israeli/pearl couscous (8.8oz)
1 bunch green onions, chopped small
1/4c almonds; slivered
1/4c pineapple tidbits
1/2c dried cranberries
1/4c pine nuts; toasted in a scant amount of olive oil
11oz mandarin oranges; packed in pear juice…drained
1t dried parsley
1 sweet apple; finely diced
1 small carton pomegranate seeds
3oz vinaigrette (see below)
5T rice vinegar
6T fresh squeezed lemon juice (or orange juice, if preferred)
3T canola oil
2T granular sugar
Cook couscous & drain. While it’s hot, toss with vinaigrette.
Once couscous is room temperature, add remaining ingredients & toss.
Cover and chill until cold.
*** The vinaigrette makes 6oz, but 3oz is plenty for this salad. Save the other 3oz for other salads, marinade, etc.