Tuesday, April 24, 2007

Orange and Cashew Couscous Salad

For the Salad:
8 oz of apple juice
6 oz of couscous (dried)
½ red pepper, cored, deseeded and diced
4 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 oz of raisins
2 oranges peeled, deseeded and cut into segments
1 oz of cashew nuts

Juice of 1 orange
Juice of 1 lemon
2 teaspoons olive or walnut oil
1 teaspoon honey

Place the apple juice in a saucepan and bring to a boil. Slowly stir in the couscous and remove from heat. Cover and let stand for 7 to 10 minutes until liquid is absorbed. Fluff with fork. Add the herbs, raisins and peppers and orange segments. Gently toss together. Transfer to serving bowl.

For the dressing, place the ingredients in a saucepan and gently heat until the honey is dissolved. Do not bring to a boil. Drizzle dressing over the salad and garnish with cashew nuts.

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