African Couscous Salad

• 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

1. To toast slivered almonds, cook on a baking sheet at 375u0b0F 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.

chicken broth, couscous, butter, cinnamon, green onion, apricot, golden raisin, almonds, oranges, orange dressing, orange juice, extra virgin olive oil, white wine vinegar, honey, salt, pepper

Taken from www.food.com/recipe/african-couscous-salad-228680 (may not work)