Fruit and Nut Couscous

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Quick and delicious. Perfect with poultry. If by some miracle you have leftovers, this is a real treat cold--Barb L.

Serves: 4


¾ cup couscous

1 cup low-sodium chicken broth or water

Salt, divided

Grated zest of ½ medium orange (zest first, then squeeze for juice)

2 Tbsp fresh orange juice (from above)

1 Tbsp Flying Olive Maple Balsamic Vinegar

1 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil


1/3 cup dried cranberries

1/3 cup roasted cashews, coarsely chopped

2 green onions (scallions) root end trimmed, whites only, sliced thinly on the diagonal


Place the couscous in a medium bowl. In a small saucepan, bring the broth and a pinch of salt to a boil over medium heat. Pour the broth over the couscous. Cover the bowl with plastic wrap and let it stand until the couscous is tender and all the broth has been absorbed, about 5 minutes. Fluff the couscous with a fork and set aside.

Meanwhile, in a small bowl, whisk together the orange zest, orange juice, Flying Olive Maple Balsamic Vinegar,and Flying Olive Blood Orange Extra Virgin Olive Oil. Season with salt and pepper to taste.

Pour the dressing over the warm couscous and gently toss to combine. Add the cranberries, cashews, and green onions. Gently toss again. Check the seasonings and serve.

Inspired by a recipe in Keepers, a cookbook by Kathy Brennan & Caroline Campion. Rodale, NY, 2013

Submitted by Chuck L.