Recipe - Couscous Carnivale

1 One half cup Couscous
One fourth teaspoon Salt
Three fourths cup Chicken stock
Three fourths cup Apple juice
1 Mango; minced small
1 Granny Smith apple; cored
and minced
; small
1 small Red pepper; minced small
1 small Yellow pepper; minced small
4 Spring onions; thinly cut or sliced up
; including green
; tops
One half cup Dried cranberries
One half cup Chopped toasted macadamia
nuts
One fourth cup Chopped flat leaf parsley
and more for; if desired
; garnish

FOR DRESSING
One half cup Extra virgin olive oil
One half cup Mango vinegar or mango
vinaigrette
1 tablespoon Honey
Salt and pepper to taste

Place couscous and salt in a stainless steel or glass mixing bowl.
Place chicken stock and apple juice in a small saucepan and heat to a
rolling boil. Alternately, place chicken stock and apple juice in a
microwave safe container and microwave on high until boiling rapidly.
Pour boiling liquid over couscous. Cover bowl with plastic wrap and
let stand 5 minutes or until all liquid is absorbed. Remove plastic
wrap and fluff couscous with two forks. Spread couscous on a baking
sheet and place in refrigerator to cool completely.

Combine remaining salad ingredients. Taste and season with salt and
pepper. When couscous is cold, combine with mixed salad ingredients.
Add dressing and toss to coat thoroughly.

Yield: 6 to 8