Couscous And Mint Yogurt Salad

• FOR THE SALAD:
• 2 cups Couscous, Cooked According To Package Instructions Then Cooled
• 6 ounces, weight Onions, Diced
• 6 ounces, weight Carrots, Diced
• 3 ounces, weight Raisins
• 3 ounces, weight Dried Apricot, Chopped
• 2 Tablespoons Olive Oil
• 1-1/2 Tablespoon Fresh Mint, Chopped
• FOR THE DRESSING:
• 2-1/2 ounces, weight Lemon Juice
• 2-1/2 ounces, weight Orange Juice
• 2-1/2 ounces, weight Brown Rice Vinegar
• 2 teaspoons Honey
• 6 ounces, weight Plain Yogurt
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 2-1/2 ounces, weight Olive Oil

1. In a large bowl combine the couscous, onion, carrots, raisins, apricots, oil and mint. Set aside.
2. In another bowl, whisk the lemon juice, orange juice, vinegar, honey, yogurt, salt, pepper and olive oil until well mixed.
3. Add the dressing into the couscous a little at a time until you get it as moist as you desire. Any leftover dressing is great for other salads.
4. Serve at once or store in the fridge until ready to use.
5. Adapted from Wild Oats Market.

salad, couscous, weight onions, weight carrots, weight raisins, olive oil, fresh mint, dressing, lemon juice, orange juice, weight brown rice vinegar, honey, yogurt, ubc, ubc, weight olive oil

Taken from tastykitchen.com/recipes/salads/couscous-and-mint-yogurt-salad/ (may not work)