Friday, April 15, 2011
Fantastic Food Friday: Couscous Salad
1 1/3 cups couscous
1/3 cup raisins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons olive oil
1 cup shredded carrots
1/3 cup chopped toasted walnuts
3 cups torn fresh baby spinach
In a medium saucepan, bring 1 1/2 cups of lightly salted water to a boil. Stir in 1/2 cup of the orange juice, the couscous, and the raisins. Cover the pan, remove from heat, and let stand for 5 minutes, until the liquid is absorbed. Fluff the couscous with a fork and cool.
In a small bowl, whisk together the remaining 1/4 cup of orange juice, the salt and pepper. Slowly whisk in the oil until it's well blended.
Add the carrots, nuts, and spinach to the couscous. Pour in the dressing and toss to mix.
Optional: Add 1 1/2 pounds of cooked turkey or chicken breast, cut crosswise into thin strips for a main dish.
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