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Red Currant, Orange and Couscous Salad
30 minutes
Salad doesn’t always have to be a lettuce base, you know? This couscous salad has all of the delicious fall and winter flavors we crave- orange, cranberry, spice, and everything nice! Warm and fluffy there is no way this salad won’t please even your most picky dinner guest. We like this salad stuffed into a roasted mini pumpkin, or with some added greens- like arugula or kale. Enjoy!

Ingredients

  • 2 Tbsp Light Olive Oil
  • 1/3 Cup Couscous
  • 1/3 Cup Fresh Orange Juice
  • 1/3 Cup Organic Vegetable Broth
  • 2 Tbsp Dried Cranberries, Roughly Chopped
  • 1/3 Cup Diced White Onion
  • 1/3 Cup Diced Bell Pepper
  • 1 tsp Ground Cumin

Directions

  • In a small pot heat the light olive oil on medium heat. Add the onion and bell pepper and cook for 2-3 minutes, being careful not to brown.
  • Add the cumin and cook for another minute.
  • Add the cranberries and couscous; mix thoroughly.
  • Add the broth and orange juice and bring to a boil.
  • Once boiling, cover the pot with a tight lid and remove from heat completely. Let stand for a few minutes so the liquid can absorb.
  • Once fully absorbed, remove the lid. Mix and fluff with a fork to break up the mixture and create a light a airy feel. Enjoy!

Nutrition Information

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