Cinnamon Cous Cous SaladSubmitted by: KARENSUEBURTON
IntroductionSaw something like this on tv, but didn't have the ingredients that chef used, so I made this. Was really good! Saw something like this on tv, but didn't have the ingredients that chef used, so I made this. Was really good!
1 c. dry couscous
1 c. chicken broth, sodium-free
2 T. olive oil
1 t. cinnamon
1/2 t. nutmeg
6 dried apricots
1/4 c. walnuts (or pecans, almonds or pistachios)
1 T. lemon juice
2. After oil is heated, add the chicken broth. Bring to a boil and then cover with a lid and remove from heat. Let sit, covered 5 minutes. After it is done cooling, put the couscous into a bowl and spread it out so it will cool.
3. While couscous is cooking, chop apricots and scallions and toast the walnuts.
4. Add 1 T. olive oil and 1 T. lemon juice to the couscous, then add apricots, scallions and nuts.
5. Can be served right away, or stored in the refrigerator for use later.
You can also add fresh basil to the salad or other spices.
Lighten it up by replacing by water with chickn broth.
Serving Size: 6 1/2 cup servings