Orange and Almond Couscous Salad
|No added sugar apple juice||1 Cup (16 tbs)|
|Couscous||1 Cup (16 tbs)|
|Red pepper||1⁄2 , diced|
|Chopped fresh parsley||4 Tablespoon|
|Chopped fresh mint||3 Tablespoon|
|Oranges||2 , peeled, halved and thinly sliced|
|Red onion||1 Small, sliced|
|Unsalted slivered almonds||1⁄3 Cup (5.33 tbs)|
|Citrus dressing||1⁄2 Cup (8 tbs), warm|
|Orange||1 , juiced|
|Lemon/Lime||1 , juiced|
|Olive oil/Hazelnut oil||2 Teaspoon|
1. Place apple juice in a saucepan over a medium heat. Bring to the boil. Slowly stir in couscous. Remove pan from heat. Cover. Cool. Fluff up with a fork.
2. Add red pepper, parsley, mint and currants to couscous. Toss to combine. Transfer to a serving bowl. Scatter with orange slices and onion.
3. To make dressing, place orange and lemon juices and oil in a small saucepan. Place over a low heat; do not allow mixture to boil. Drizzle dressing over salad. Scatter with almonds.