Mediterranean Cafe Autumn Couscous Salad

Mediterranean style Couscous Salad

While traditionally couscous is served warm this adaptation of the award-winning Mediterranean Cafe salad in Colorado Springs, Colorado is best served at room temperature. Allow time for the salad to sit for best flavor. Serves 8-10 people as a side dish or salad. Can also be used as a stuffing for chicken, turkey, pork chops, acorn squash, tomatoes, or zucchini. The dressing can be used on its own as a refreshing citrus based fruit salad dressing.

Ingredients

2 cups instant couscous or

2 cups Israeli couscous 

¼ cup golden raisins

¼ cup currents

¼ cup dried cranberries

¼ cup dried cherries

¼ cup dried apricot, julienne

¼ cup toasted sliced almonds

Dressing

¼ cup orange juice

¼ cup olive oil

2 T orange zest

1 T fresh mint, julienne

Salt and pepper

1 T Middle Eastern seasoning blend or 1 teaspoon each cumin, turmeric, and coriander and ¼

teaspoon cinnamon Middle Eastern seasonings may be purchased in an international market or can be found online.

Directions

1. Cook couscous according to package directions and let

cool. Traditional couscous is made of semolina wheat which is then coated with wheat flour.Israeli couscous is made of hard wheat with much larger granules. Either variety is acceptable but by making couscous salad with the quick-cook variety this salad can be made in as little as 20 minutes, please allow standing time for best flavor.

2. In a small bowl, combine the orange juice, olive

oil, orange zest, mint and spices and season with salt and pepper. 

3. Add the dried fruit and toasted nuts to the cooled couscous. Pour

the dressing over the couscous and toss gently to combine. Let stand at room

temperature for at least one hour or up to four hours. Salad can be refrigerated for up to three days without any loss of flavor.