Sweet and Savory Couscous Salad

This is a delicious salad to have during the summer time when you don't feel like heating up your kitchen. It is made with couscous, a quick cooking pasta, and lots of fresh veggies and herbs. The couscous only takes about 10 minutes from start to finish. I used sliced scallions, carrots, apricots, parsley, cilantro, basil and garbonzo beans to help bulk up the couscous. You can use pretty much any veggies you wanted to or whatever needed to be used up in your refrigerator. The dressing is light and sweet, yet savory at the same time. I know that cinnamon seems like a strange spice to use in a dressing, but trust me, it works and very well might I add!

Sweet and Savory Couscous Salad

1 large carrot, peeled and diced

4 scallions, sliced

1/2 red or yellow bell pepper, diced

2 Tbsp. minced fresh parsely

2 Tbsp. minced fresh cilantro

Fresh basil, sliced into ribbons

1 15 oz. can garbonzo beans, drained and rinsed

6 dried apricots chopped

2 cups chicken broth

1 1/4 cups couscous

Dressing

1/4 fresh orange juice

1/4 cup fresh lemon juice

1/4-1/3 cup olive oil

1/2 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. cayenne pepper (optional)

Combine dressing ingredients in a small bowl and mix well to combine. Set aside. In a medium sauce pan, bring chicken broth to a boil and add couscous. Cover and remove from heat. Let stand for 5-10 minutes or until liquid is absorbed. While couscous stands, combine all the veggies, herbs, beans and dried fruit. When the liquid is absorbed, add the couscous to the veggies and stir. Slowly pour some-not all- of the dressing over the salad and todd to combine. I served this with mango and ginger grilled fish, steamed chard, and a green salad.