Jeweled Couscous Salad with Balsamic Vinaigrette

Prep Time:
35 Minutes
  • 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
  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.