Crazy Couscous Salad!

Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Yield 6 servings
Ingredients: 2 cups couscous ½ teaspoon salt 1 pinch cinnamon 1 cup water 1 cup apple juice 1 mango or papaya ¼ inch dice 1 Macintosh or Granny Smith apple cored and ¼ inch diced 1 red pepper ¼ inch diced 1 yellow pepper ¼ inch diced 4 scallions chopped ¾ cup raisins, golden raisins, dried cranberries or dried cherries or a combination ¾ cup chopped peanuts, macadamia nuts or pecans or a combination 1 tablespoon shredded mint 2 tablespoons chopped parsley
Dressing ¾ cup vegetable oil ¾ cup cider vinegar 2 tablespoons honey Salt and pepper to taste
Directions: To prepare the couscous; bring the water, apple juice, cinnamon and salt to a boil. Stir in the couscous, turn off the heat, cover and let stand for 5 minutes. Fluff with a fork, spread out on a sheet pan and let rest until cool to the touch. In a large bowl combine all of the ingredients adjust the seasoning with salt and pepper and EAT!
Pairs Well With:

Chardonnay	Pinot Noir

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