Cous Cous Salad Recipe

2 Cup garbanzo beans, rinsed and drained

1/4 red onion, diced

1/2 cup fresh parsley, minced

1/4 cup kalamata olives, pitted, sliced

1/4 cup Turkish apricots, slivered

3 T organic extra virgin olive oil or flax seed oil

2 Cups couscous, cooked, drained well

1 Cup garbanzo beans

1/2 red bell pepper, minced

1/8 cup craisins or raisins

1/4 cup slivered almonds (can also add toasted and chopped, if you prefer)

1/4 cup kalamata olives, pitted, sliced

1/8 cup fresh cilantro, chopped

2 green onions, minced


1 T organic extra virgin olive oil, or flax seed oil

3 T Barengo Gourmet Red Wine Vinegar

1 T honey

1 T orange juice concentrate

1 T Dijon mustard

1tsp crushed garlic

1 Tsp each: sea salt and pepper

While couscous is cooking (prepare according to the package details): In a small bowl, mix together all the dressing ingredients and set aside. Combine the salad ingredients and then pour the dressing over and toss.

Prep time: 10 minutes

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