FRUIT AND NUT COUSCOUS SALAD

Fruit and Nut Couscous Salad

Ingredients
1 tbsp. Grated orange peel

3 tbsp. Raisins

1/4 cup Chopped walnuts, lightly toasted

1/4 cup Finely chopped fresh parsley

1 Large orange

1 cup Uncooked Israeli Couscous

1 1/2 cups Orange juice

2 tbsp. Olive Oil

2 tsp. Fresh lemon juice

1 tbsp. Freshly grated ginger

Directions

1. Peel and dice orange, removing pits. Cook Israeli Couscous according to package directions, substituting orange juice for water as the cooking liquid. When cooked, transfer couscous to a bowl and fluff with a fork, separating any lumps. Drizzle Olive Oil and lemon juice over couscous; continue to fluff the grains. Add ginger, orange peel, orange piece, raisins, walnuts and parsley. Mix well. Refrigerate several hours before serving. Toss lightly just before serving. Note: To toast walnuts, spread them in a shallow pan. Heat in preheated 300-degree oven or toaster oven for 10 minutes, stirring often to prevent burning.