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Salad couscous weight Onions weight Carrots weight Raisins olive oil fresh mint dressing lemon juice orange juice weight Brown Rice Vinegar honey yogurt weight Olive Oil
Viewed: 41 - Published at: 3 years agoIngredients
- FOR THE SALAD:
- 2 cups Couscous, Cooked According To Package Instructions Then Cooled
- 6 ounces, weight Onions, Diced
- 6 ounces, weight Carrots, Diced
- 3 ounces, weight Raisins
- 3 ounces, weight Dried Apricot, Chopped
- 2 Tablespoons Olive Oil
- 1-1/2 Tablespoon Fresh Mint, Chopped
- FOR THE DRESSING:
- 2-1/2 ounces, weight Lemon Juice
- 2-1/2 ounces, weight Orange Juice
- 2-1/2 ounces, weight Brown Rice Vinegar
- 2 teaspoons Honey
- 6 ounces, weight Plain Yogurt
- 1/4 teaspoons Kosher Salt
- 1/4 teaspoons Black Pepper
- 2-1/2 ounces, weight Olive Oil
Method
- In a large bowl combine the couscous, onion, carrots, raisins, apricots, oil and mint. Set aside.
- In another bowl, whisk the lemon juice, orange juice, vinegar, honey, yogurt, salt, pepper and olive oil until well mixed.
- Add the dressing into the couscous a little at a time until you get it as moist as you desire. Any leftover dressing is great for other salads.
- Serve at once or store in the fridge until ready to use.
- Adapted from Wild Oats Market.
