Couscous Salad with Almonds and Raisins

I hope you had a chance to wind down on this lovely Wednesday evening. It?s a beautiful night here in Orlando. A starry sky and a shiny moon are towering over us, yet very few people notice. Overlook the cold and lift your head up. You?ll be amazed. There is beauty all around for those keeping watch.

This is round two of couscous salad. Different flavors are waiting to be tried. Make this your side dish or appetizer this week. You?ll be very pleased. This couscous salad is tasty and fragrant, with a multitude of textures and flavors. It combines the sweet mint and raisins and the crunchy almonds with the pungent cinnamon and clove. Ready in less than 15 minutes, this delicious salad can be stored and served over several days.

Happy midweek!

xoxo


Couscous Salad with Almonds and Raisins

4 servings

1 cup water
1/4 teaspoon salt
1 teaspoon butter
1 cup instant couscous
1/2 cup slivered almonds
1/2 cup golden raisins
1/2 teaspoon ground cinnamon
Dash ground clove
8 mint leaves, stemmed and chopped
1 tablespoon extra virgin olive oil
½ tablespoon lemon juice
Salt and freshly ground pepper
Confectioner?s sugar (optional)


Bring the water to a boil. Stir in the salt, butter, and couscous. Remove from the heat, cover, and let stand 5 minutes.

Fluff the couscous with a fork and add the almonds, raisins, cinnamon, ground clove and mint. In another bowl, stir together the olive oil and lemon juice. Gently incorporate the liquid mixture into the couscous, season with salt and pepper to taste, and toss.

Chill the salad and serve in small bowls, plates, or dessert cups. If you wish, garnish with confectioner?s sugar and mint leaves before serving.