Orange Couscous with Cinnamon Vinaigrette Print Email

1 cup orange juice
1/4 teaspoon salt
1 cup couscous
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon cinnamon
1/3 cup golden raisins
1/2 cup chopped macadamia nuts or almonds
1/2 cup chopped scallions (white and tender green)

Place orange juice and salt in a 2-quart saucepan. Bring to a boil; stir in couscous. Remove pan from heat. Cover; let stand for 5 minutes. Remove lid and fluff with a fork. Set aside.

Meanwhile, place olive oil, vinegar and cinnamon in a jar with a lid. Cover and shake until emulsified. Set aside.

Add raisins, nuts and scallions to couscous. Add vinaigrette and stir gently until combined. Pack into molds if desired. Serve at room temperature. Yield: 4 servings. - Recipe developed by Kelly Boe for the Florida Department of Citrus.