Israeli Couscous Salad

Couscous is a fast fix for a side. It also makes the perfect base for a salad.

Serves 6

2 cups tri-colored Israeli or Pearl Couscous
2 1/s cups water
1 1/2 cups broccoli slaw
1/2 cup golden raisins or dried cranberries
1/2 cup slivered almonds
3 green onions, thinly sliced
juice of 1 orange
4 tbsp champagne vinegar
1/4 cup extra virgin olive oil
salt and pepper

Bring the water to a boil over high heat. Add some salt and the couscous. Lower to a simmer, put the lid on and cook for 10 minutes. Turn off the heat and let it sit for 5 more minutes undisturbed. Place the couscous in a large bowl. Add the green onion, broccoli slaw, raisins and almonds. In a small bowl mix together the vinegar, orange juice, oil, salt and pepper. Pour over the salad and toss.