Fruity Couscous Salad

This fruity curried couscous salad will delight your taste buds! It's really easy to prepare this winning recipe.

Serves: 10

Prep Time: 15-20 min

Cooking Time: 8-10 min

Total:  25-30 min

Ingredients

1 cup couscous

1 cup vegetable broth

1 tin chickpeas, drained and rinsed

1/2 cup fresh parsley, finely chopped

1 large red pepper, diced

1 zucchini, diced

Fruity Dressing

1/2 cup dried apricots

1/3 cup pitted prunes

1/2 cup dried cranberries

1/2 cup raisins

1 small onion, peeled and cut into chunks

1 clove garlic, peeled

1/3 cup vegetable or canola oil

3 tbsp. orange juice

1 tsp. curry powder

1 tsp. cumin powder

salt and pepper

Directions

1. To make fruity dressing, combine all dressing ingredients in a food processor.  Process until an almost smooth paste forms.  It should be a thick mixture, and can be saved in the fridge for a few months.  Set aside.
2. In a pot with a lid, combine boiling broth with couscous.  Cover and let stand for 8-10 minutes.  Fluff with a fork.
3. In a large bowl, add chickpeas, parsley, red pepper and zucchini.  Add couscous and mix.
4. Mix about 4-5 tbsp. of fruity dressing into the couscous mixture. It should lightly coat the couscous and vegetables.  Taste and add more if necessary.
5. Serve as a side salad or a main dish.  Keep refrigerated for up to 4 or 5 days.