Jeweled Couscous Salad with Balsamic Vinaigrette

Prep Time Icon
35 Minutes

Ingredients

2 cups couscous

2 cups Crunch Pak mixed apple slices, chopped

1 cup walnuts, chopped

1 cup dried cranberries

1 cup dried apricots, chopped

½ cup golden raisins

1 cup fresh parsley, chopped fine

Balsamic Vinaigrette

½ cup balsamic vinegar

¼ cup olive oil 1 tbsp.

Dijon mustard

3 tbs. honey

salt

pepper

Method

1. In medium bowl combine vinegar, mustard, and honey. Slowly drizzle in olive oil until incorporated. Season with salt and pepper; set aside.

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. 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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