Fruit and Nut Couscous Salad

1. Peel and dice orange, removing pits.
2. Cook Roland® Israeli Couscous according to package directions, substituting orange juice for water as the cooking liquid. When cooked, transfer couscous to a bowl and fluff with a fork, separating any lumps.
3. Drizzle Roland® Olive Oil and lemon juice over couscous; continue to fluff the grains.
4. Add ginger, orange peel, orange piece, raisins, walnuts and parsley. Mix well.
5. Refrigerate several hours before serving. Toss lightly just before serving.

Note: To toast walnuts, spread them in a shallow pan. Heat in preheated 300-degree oven or toaster oven for 10 minutes, stirring often to prevent burning.

Contributed by: American Roland Food Corp.