4 c. vegetable stock
3 c. couscous
1 c. dried apricots, chopped
1 1/2 c. cherry tomatoes, halved
1 14-oz. can cooked chickpeas, rinsed and drained
1 c. green onions, thinly sliced
2 Tbsp. orange zest
2 whole oranges, peeled and segmented
3/4 c. orange juice
3 Tbsp. balsamic vinegar
1/2 Tbsp. ground cumin
1/2 c. extra-virgin olive oil
salt and freshly ground pepper
3/4 c. slivered almonds, toasted
1/4 c. parsley, chopped
In a large saucepan, bring stock to a boil. Remove pan from heat and add in couscous and dried apricots. Stir to incorporate and cover.
Let couscous stand 5 minutes and then fluff with a fork to separate grains. Transfer to a large bowl and cool.
Mix tomatoes, chickpeas, onions and segmented oranges into cooled couscous.
To make the dressing, combine orange juice, zest, vinegar and cumin in a medium stainless steel bowl. Whisk the oil slowly into the juice mixture to incorporate.
Pour dressing over salad and toss. Adjust the seasoning with salt and pepper.
Sprinkle with toasted almonds and parsley.