COUSCOUS, WALNUT AND ZUCCHINI SALAD

FOR THE ORANGE, HONEY AND MINT DRESSING:
1/4 cup olive oil
1/4 cup chopped fresh mint
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon finely grated orange zest
2 tablespoons honey
Salt and freshly ground pepper to taste

FOR THE COUSCOUS SALAD:
3 medium zucchini, cut lengthways into 1/2 inch slices
Olive oil for brushing -plus 1 tablespoon olive oil
3 cups chicken broth (your own or store bought)
3 cups uncooked couscous
Salt and freshly ground pepper to taste
1 cup walnuts, toasted, coarsely chopped
1 cup dark raisins

TO MAKE THE DRESSING:
Place all ingredients for the dressing into a jar and shake until well combined. The dressing can be made a day ahead and stored in a jar in the fridge.

TO MAKE THE SALAD:
Preheat a barbecue or grill to medium-high. Brush the zucchini with a little olive oil. Cook on the preheated barbecue for about 3 minutes each side until grill marks appear; coarsely chop.

Place the broth in a large saucepan and heat over medium-high heat until boiling. Remove from heat and immediately stir in the couscous and the extra oil. Cover and let stand for 8 minutes.

Fluff the couscous up with a fork. Add the dressing, the zucchini and the rest of the ingredients and stir until well combined.

TO MAKE AHEAD:
The salad can be prepared a day ahead and stored in an airtight container in the fridge. Add the dressing and the walnuts to the salad just before serving.

Makes 4 to 6 servings
Source: Lovoni Walker in The Edmonton Journal, June 22, 2005

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