Couscous Carnivale

Couscous Carnivale Ingredients

1 1/2 c Couscous	1 sm Yellow pepper; diced small
1/4 ts Salt	4 Spring onions; thinly sliced
3/4 c Chicken stock	; including green
3/4 c Apple juice	; tops
1 Mango; diced small	1/2 c Dried cranberries
1 Granny Smith apple; cored	1/2 c Chopped toasted macadamia
; small	1/4 c Chopped flat leaf parsley
1 sm Red pepper; diced small	; garnish

Instructions for Couscous Carnivale

MMMMM------------------------FOR DRESSING----------------------------- 1/2 c Extra virgin olive oil 1/2 c Mango vinegar or mango -vinaigrette 1 tb Honey Salt and pepper to taste Place couscous and salt in a stainless steel or glass mixing bowl. Place chicken stock and apple juice in a small saucepan and heat to a rolling boil. Alternately, place chicken stock and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly. Yield: 6 to 8 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9195 Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe