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

(serves 6-8)

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)

Couscous Vinaigrette***

5T rice vinegar

6T fresh squeezed lemon juice (or orange juice, if preferred)

3T canola oil

2T granular sugar

¼t salt

Directions:

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.