Refreshing Couscous Salad

When it’s too hot outside (temperature’s 116 today), what do you make for dinner?  Definitely not something hot; how about something cold? How about something a little sweet, savory, and refreshing? A salad that will fill you up and not make you feel weighted down?  Tonight, I made Couscous Salad.  Bulldog Man loves to try new things, whereas, Tank doesn’t.  Lucky for me, Tank is working and won’t be home to try this refreshing salad.  I’ve placed the recipe below for your convenience.

Refreshing Couscous Salad

Ingredients

1 box instant plain couscous (following instructions on preparing)

½ cut dried sweet Craisins

4 dried apricot pieces, diced

¼ cup chopped dates

1 yellow or red pepper, diced

½ cup of chopped cherry tomatoes

¼ chopped purple onion

2 tablespoons chopped fresh parsley

1 teaspoon salt

ground black pepper (to taste)

1 tablespoon lemon juice

2 tablespoons orange juice

2 to 3 tablespoons extra virgin olive oil

¼ cup of feta cheese

½ cup, toasted, sliced, almonds or walnuts

Directions

Cook plain couscous as instructed on the box and let cool on side of stove. Once cool, place all ingredients (except nuts) in bowl and mix, cover and place in refrigerator until nice and cold.  Put nuts on a baking sheet in a 350-degree oven until nuts are brown.  Remove from oven as soon as you smell them or they get slightly brown.   Place off to the side until nuts have cooled.  Before serving, sprinkle salad with nuts.  * You can add anything to this salad and it will taste wonderful.  Some people add meat, more vegetables, and others more fruit.

Bulldog Man gives this salad a thumbs up. 

What’s on your table tonight?