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
½ cup balsamic vinegar
¼ cup olive oil 1 tbsp.
3 tbs. honey
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.