Couscous Salad with Tangerines and Raisins

Couscous Salad with Tangerines and Raisins
Serves 6
2 cups plain couscous
1/2 teaspoon saffron, crushed in the palm of your hand
2 cups hot chicken or vegetable broth
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup rice vinegar
1/4 cup finely chopped red scallion
1/2 cup sliced almonds
1 cup tangerine segments, chopped
1/2 cup raisins
Salt and pepper
1. Put the couscous into a heatproof bowl. Add the saffron to the broth, and stir. Pour the broth over the couscous, and stir. Cover the bowl with plastic wrap, and let stand for 5 minutes. Fluff the couscous, and allow to cool.
2. In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions. Pour over the couscous, and stir to blend.
3. Add the almonds, tangerine segments, and raisins. Toss to blend, and taste for seasoning. Adjust using salt or pepper. Serve the salad cold or at room temperature.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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