This couscous salad goes nicely with chicken, fish, lamb or beef. It can be varied by adding 2 tablespoons of slivered blanched almonds or by substituting currants or sliced dates for the sultanas.
Preparation Time: 10 minutes
Cooking Time: 2 minutes plus 10 minutes standing time
Makes: 4 servings
Ingredients
1 cup couscous
350ml orange juice
1 tablespoon butter
1/3 cup sultanas
30g young spinach or silver beet leaves, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint

Ingredients
Method
Put couscous, orange juice and butter in medium sized saucepan.
Heat until boiling, cook for 2 minutes stirring constantly. The orange juice will be absorbed by the couscous.

Remove from heat and add sultanas
Cover and let stand for 10 minutes.
Separate grains with a fork.
Add chopped silver beet or spinach, mint and parsley.
(Optional, add slivered blanched almonds.)
Season with a little freshly ground black pepper, stir gently with a fork.
Serve with grilled or fried chicken, fish, lamb or beef.
Categories
#Couscous
#Easy
#Orange
#Salad
#Sultanas