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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