Citrus Cous Cous

By KDHarmon

Ingredients

• Dressing:
• 1/3 cup low-sodium chicken broth
• Zest of 1/4 large orange
• Juice of 1/2 large orange (about 3 tablespoons fresh orange juice)
• 3/4 teaspoon ground cumin
• 1/3 cup couscous
• One 11-ounce can mandarin oranges in light syrup, drained and coarsely chopped
• 1/4 cup slivered almonds, toasted and coarsely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh orange juice
• 1 tablespoon red wine vinegar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the salad: Bring the broth, orange zest, orange juice and cumin to a boil in a small saucepan over medium-high heat. Stir in the couscous and remove the pan from the heat. Cover the pan until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Fluff the couscous and break up any lumps, using a fork. Toss together the couscous, mandarin oranges, almonds and parsley in a medium bowl. Season with salt and pepper.

For the dressing: Whisk together the oil, orange juice, vinegar, salt and pepper in a small bowl until smooth.