ZESTY COUSCOUS SALAD

My favorite zesty couscous salad is a combination of fresh, colorful and bright ingredients, giving you a light and healthy meal that packs a punch.

INGREDIENTS

For Dressing:

• Zest of 2 oranges

• Zest of 2 lemons

• Juice of 2 oranges

• Juice of 2 lemons

• 1 teaspoon white vinegar

• 3 tablespoons extra virgin olive oil

• Salt and pepper, to taste

For Salad:

• 1 1/2 cups couscous

• 1/2 cup parsley and mint, coarsely chopped

• 1/2 cup spring onion, finely chopped

• 2 green or red apples, diced into cubes

• 1/4 cup walnuts, chopped and toasted

PREPARATION

1. Prepare couscous according to package instructions. Add salt to water in a saucepan and bring to a boil. Add couscous and stir quickly, then turn off heat and let couscous stand until it absorbs all the water and is tender. Fluff with fork and allow to cool.

2. For the dressing, combine all the ingredients in a bowl and stir continuously with a whisk. Adjust seasoning as needed.

3. When the couscous is ready, add it to the dressing and mix to coat it well, then set aside for a few minutes allowing the couscous to absorb all the flavor.

4. Stir in the rest of the salad ingredients to the couscous, and toss.

5. Taste and adjust seasoning as required. Garnish with fresh parsley leaves, extra walnuts or pomegranate pearls if desired. Best served at room temperature.