Jeweled Couscous Salad with Balsamic Vinaigrette

Ingredients

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.