African Couscous Salad

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

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 3  cups chicken broth
• 3  cups couscous
• 1  tablespoon butter
• 3⁄4 teaspoon cinnamon
• 2⁄3 cup  sliced green onion
• 1⁄2 cup  chopped  dried apricot
• 1⁄2 cup golden raisin
• 1⁄2 cup  toasted  slivered almonds
• 2  large oranges, peeled and chopped (plus any juice)

• Tangy Orange Dressing

• 1⁄2 cup  orange juice
• 1⁄3 cup extra virgin olive oil
• 1⁄3 cup white wine vinegar
• 2  tablespoons honey
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

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.