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Moroccan Couscous Salad

This delicious salad is made easy with Dulcet Cuisine’s Tangy & Peppery Moroccan Sauce. Serve with holiday roasts, chicken or fish. Serves 4


  • 1 c pearl couscous
  • ½ c chopped red bell pepper
  • ½ c shredded carrots
  • ¼ c chopped celery
  • ¼ c chopped sweet onion
  • ¼ c blanched or slivered almonds
  • ¼ c chopped fresh cilantro
  • ¼ c chopped fresh parsley
  • 1 c of chopped fresh oranges or an 8 oz. can of Mandarin Oranges
  • 1/2 c Dulcet Tangy & Peppery Moroccan Sauce
  • salt and pepper to taste


  • 1. Prepare Couscous to package directions, cool to room temperature.
  • 2. Place couscous in a medium bowl and fluff with a fork to separate.
  • 3. Add all other ingredients and mix well, season with salt & pepper.
  • 4. Serve over a bed of butter lettuce.
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