Total Time
Prep 15 mins
Cook 5 mins

From the Raley's magazine Something Extra, This is posted for the zaar world tour.The time listed does not include 1 hr. refrigeration time. Approved for ZWT 6 NA*ME

Ingredients Nutrition


  1. To toast slivered almonds, cook on a baking sheet at 375°F for 5 to 10 minutes, checking and stirring frequently. Or, cook in a small skillet over medium heat for about 5 minutes, stirring frequently until golden brown.
  2. Bring broth to a boil in a large saucepan. Stir in couscous, butter and cinnamon; cover and remove from heat. Let stand for 5 minutes, then fluff with a fork and let cool.
  3. Place remaining salad ingredients in a bowl; drizzle with dressing and toss well to coat.
  4. Cover and chill for at least 1 hour.
  5. Tangy Orange Dressing: In a medium bowl, whisk together orange juice, extra virgin olive oil, white wine vinegar, honey, salt and pepper.


Most Helpful

Excellent. I already had cooked couscous on hand as I'd made Recipe #421073, so I just added the cinnamon and proceeded from there. All the proportions were spot-on for my taste and the dressing was very nice if a little too liquidy. I think next time I'll go with just the orange juice and olive oil and leave the wine out altogether as it just made everything sort of soupy. Served with Recipe #428771.

evelyn/athens June 08, 2010

This was a great salad, with nice flavors. Loved the touch of cinnamon in it.

MarraMamba October 26, 2007

I made this tonight to go with some chicken wings with fruity flair to them. This went great. The kids loved it. I think I prefer the couscous salad with the corn, black beans, and onions myself but the kids would not eat that one. Made for ZWT 07

Queenofcamping June 16, 2007

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