Curried Couscous Raisin Salad


2 cups orange juice

3/4 tsp cinnamon

1/2 tsp salt

1 (10 oz package) plain couscous

1/4 cup red wine vinegar

1/4 cup olive oil

2 tbsp honey

2 tbsp Dijon-style mustard

1 tsp curry powder

1 tsp salt

1/2 tsp freshly ground black pepper

8 oz Del Monte® Red Raisins

2 cups baby spinach leaves, chopped

1/2 cup pecans, coarsely chopped


In medium saucepan, bring orange juice just to a boil; add cinnamon, salt and couscous. Remove from heat, cover and let stand 5 minutes. For dressing, in small bowl, whisk together vinegar, oil, honey, mustard, curry powder, salt and pepper. Set aside. Chop 2 cups spinach, set aside. Fluff couscous with a fork; place in serving bowl. Stir in Jumbo Red Raisins, spinach and pecans. Whisk dressing again and drizzle over salad; toss thoroughly. If making ahead, cover and chill for up to 8 hours. Allow salad to come to room temperature before serving. Makes 6 cups, 6-8 servings.