Toasted Isreali Couscous Salad

Have you tried Isreali Couscous yet? It is also known as Pearl Couscous. I enjoy toasting it as it brings out a bit more of a nutty flavor with little effort. This makes a lovely side dish or lunch on it's own.

Naturally, you do not need to use the exact amount of ingredients I use-find what suits your taste.

Ingredients:

4 teaspoons Olive Oil
1 1/3 cups Isreali Couscous

1 3/4 cups low sodium Chicken Broth or Water

2.5 ounces Reduced Fat Feta, crumbled
1/2 Red Pepper, chopped
1/3 cup sliced Almonds

3 tablespoons Scallions, minced
Orange Rind
2 teaspoons Red Wine Vinegar
2 teaspoons Orange Juice
2 teaspoons Olive Oil

Instructions:

1. Heat 2 teaspoons of olive oil in a saucepan over medium heat. Add couscous and cook, stirring frequently, for about 6 minutes.

2. Stir in broth and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed about 11 to 12 minutes.

3. Place the couscous in a bowl to cool while you prepare the feta, pepper, almonds, scallions, and orange rind. Combine all ingredients and toss with vinegar, orange juice and olive oil.