Curried Couscous Raisin Salad

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2 cups orange juice

3/4 teaspoon cinnamon

1/2 teaspoon salt

1 10-ounce package plain couscous

1/4 cup red wine vinegar

1/4 cup olive oil

2 tablespoons honey

2 tablespoons Dijon-style mustard

1 teaspoon curry powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 8-ounce package Sunsweet Jumbo Red Raisins, 1 1/2 cups

2 cups baby spinach leaves, chopped

1/2 cup coarsely chopped pencans


In medium saucepan, bring orange juice just to a boil; add cinnamon, salt and couscous. Remove from heat, cover and let stand 5 minutes.

For dressing, in small bowl, whisk together vinegar, oil, honey, mustard, curry powder, salt and pepper. Set aside. Chop 2 cups spinach, set aside.
Fluff couscous with a fork; place in serving bowl. Stir in Jumbo Raisins, spinach and pecans. Whisk dressing again and drizzle over salad; toss thoroughly.
If making ahead, cover and chill for up to 8 hours. Allow salad to come to room temperature before serving.

Makes 6 cups, 6-8 servings