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!
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
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!