- 1/3 cup orange juice
- 1/3 cup uncooked whole wheat couscous
- 2 tbsp chopped fresh parsley
- 1/2 tsp dried mint
- 1/4 cup red onion, sliced very thinly
- 1 tbsp sultana raisins
- 1 orange, peeled and segmented
- 10 almonds, roughly chopped or slivered
- 1/4 cup orange juice
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/2 tsp agave nectar or honey
Pour orange juice into a small saucepan and bring to a boil. Slowly add couscous and remove from heat. Cover the saucepan and let it sit for about 10 mins while couscous absorbs the juice.
Add the diced bell pepper, herbs, and sultanas to the couscous and fluff with a fork. Transfer couscous to a serving bowl, gently mixing in orange segments and onion slices.
For dressing, whisk together all ingredients in the same saucepan over low heat, but don’t let it come to a boil. Drizzle over the salad and sprinkle with almonds. Let it sit for at least 20-30 mins to let the flavours intensify, then serve.
Nutrition per serving: 277 cal, 6g fat (1g saturated), 0mg cholesterol, 6mg sodium, 51g carb, 5g fiber, 21g sugar, 7g protein.