23 April, 2015
1 cup dry cous cous
1/4 cup toasted, slivered almonds
1/4 cup dried cranberries
1/2 pepper diced
1/4 cup chopped parsley
6 Tbsp olive oil
Juice from 1 small lemon
Salt and pepper to taste
Prepare cous cous as directed on package using 2 Tbsp olive oil. Fluff with fork.
Prepare lemon vinaigrette: mix together 4 Tbsp olive oil, lemon juice and salt and pepper- set aside.
Mix cous cous, almonds, cranberries, pepper and parsley together. Toss with lemon vinaigrette.
This recipe has a better flavor if you let it sit in the refrigerator for at least 1 hour, overnight is even better.