Harvest Couscous Salad

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Submitted by Korbel Champagne Cellars, Chef Robin Lehnhoff

recipe_Korbel_CouscousSalad.jpgFall is approaching and the grape harvest is beginning.Try this wonderful harvest salad with our Korbel Brut California Champagne.

Harvest Couscous Salad

  • 2 cups Couscous
  • 2 cups boiling water
  • pinch Kosher salt

  • 6 Naval oranges (zested and juiced)
  • 1 bunch scallions, chopped
  • 1 tsp chopped fresh garlic
  • 3-4 Gravenstein apples, diced small
  • 1 cup toasted chopped pecans
  • ½ cup toasted pumpkin seeds
  • ½ cup dried cranberries
  • 1 cup chopped dry apricots
  • 4 T fresh chopped mint
  • ½ cup extra virgin olive oil
  • salt and pepper to taste

Place Couscous in a large bowl and cover with boiling water and pinch of salt. Stir and let rest for 5 minutes. Flake the Couscous with a fork and let cool.

Add the zest and juice from the oranges along with the remaining ingredients. Stir and chill until ready to serve. This can also be served warm by reheating in the microwave or a 325 oven for 15 minutes.

Serves 6-8

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