| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cklive10 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Couscous |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Chicken stock |
| 3/4 |
c |
Apple juice |
| 1 |
|
Mango; diced small |
| 1 |
|
Granny Smith apple; cored and diced |
|
|
; small |
| 1 |
sm |
Red pepper; diced small |
| 1 |
sm |
Yellow pepper; diced small |
| 4 |
|
Spring onions; thinly sliced |
|
|
; including green |
|
|
; tops |
| 1/2 |
c |
Dried cranberries |
| 1/2 |
c |
Chopped toasted macadamia nuts |
| 1/4 |
c |
Chopped flat leaf parsley and more for; if desired |
|
|
; garnish |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
c |
Mango vinegar or mango vinaigrette |
| 1 |
tb |
Honey |
|
|
Salt and pepper to taste |
INSTRUCTIONS
FOR DRESSING
Place couscous and salt in a stainless steel or glass mixing bowl.
Place chicken stock and apple juice in a small saucepan and heat to a
rolling boil. Alternately, place chicken stock and apple juice in a
microwave safe container and microwave on high until boiling rapidly.
Pour boiling liquid over couscous. Cover bowl with plastic wrap and
let stand 5 minutes or until all liquid is absorbed. Remove plastic
wrap and fluff couscous with two forks. Spread couscous on a baking
sheet and place in refrigerator to cool completely.
Combine remaining salad ingredients. Taste and season with salt and
pepper. When couscous is cold, combine with mixed salad ingredients.
Add dressing and toss to coat thoroughly.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9195
Converted by MM_Buster v2.0l.
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