Jeweled Couscous Salad with Balsamic Vinaigrette

Jeweled Couscous Salad with Balsamic Vinaigrette
Serves 8
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Prep Time
35 min
Prep Time
35 min
  1. 2 cups couscous
  2. 2 cups Crunch Pak mixed apple slices, chopped
  3. 1 cup walnuts, chopped
  4. 1 cup dried cranberries
  5. 1 cup dried apricots, chopped
  6. ½ cup golden raisins
  7. 1 cup fresh parsley, chopped fine
Balsamic Vinaigrette
  1. ½ cup balsamic vinegar
  2. ¼ cup olive oil 1 tbsp.
  3. Dijon mustard
  4. 3 tbs. honey
  5. salt
  6. pepper
  1. 1. In medium bowl combine vinegar, mustard, and honey. Slowly drizzle in olive oil until incorporated. Season with salt and pepper; set aside.
  2. 2. Bring four cups of water to a boil in a medium pot then add couscous. Cook for 10-12 minutes or until couscous is tender; drain and set aside.
  3. 3. In a large bowl add the cooled couscous, apples, walnuts, cranberries, apricots, and raisin. Mix with a large spoon until combined. Stir in parsley. Add the balsamic vinaigrette before serving and toss to coat. Serve cold or at room temperature.
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