Christmas Couscous Salad - cooking recipe

Ingredients

250 g couscous
chicken broth or turkey broth
1/2 juice and lemon, zest of
85 g dried cranberries or 85 g cherries
85 g dried apricots, chopped
85 g dates, chopped
55 g walnuts or 55 g brazil nuts, chopped
4 tablespoons parsley, freshly chopped
2 oranges, peeled and segmented
salt & freshly ground black pepper
Dressing
6 tablespoons olive oil
2 tablespoons balsamic vinegar

Preparation

Make the dressing by mixing the oil and vinegar together. Season with salt and pepper.
Cook the couscous, according to the manufacturer;s instructions, using chicken stock in place of water.
When the couscous is ready, mix in the remaining ingredients. Stir in the dressing and season to taste.