Sweet Couscous and Apple Salad

Last month, I had participated in the '#ricelove' blog hop and it was fun. This time, I decided not only to join in the fun but to host it here so that you can all be part of the fun too. I had to make something with apples. My mind raced all over from obvious cakes, muffins, breads and pie recipes. I thought let me make something that doesn't involve baking this time and here is a salad which is healthy since it doesn't have any fat in it at all except for few calories from the nuts and coconut that I used. It does have sugar though which, can be reduced for a low sugar version.

One year back - Sweet Milk Rolls/Buns, Cake Decorating Basics - Part 7
Ingredients:
Israeli Couscous - 1 cup
Water - 1 1/4 cup (Or as per suggestion on the package)
Sugar - 1/4 - 1/2 cup (I used 1/2 cups since it was more of a dessert)
Cinnamon stick - 1 (1/2")
Cloves - 4 
Golden Raisins - 1/2 cup
Apples - 3 (I used two ginger gold and 1 gala)
Lemon juice - 1 TBSP
Sweetened dried cranberries - 1/2 cup (Or your favorite dried fruit)
Sweetened Shredded Coconut - 1/2 cup (optional)
Pecans - 1/4 cup

Dressing:
Orange juice - 2 TBSP
Maple syrup - 2 TBSP
Cinnamon powder - 1/4 tsp
Cardamom - 1/4 tsp (optional)
nutmeg - a pinch

Method:
Take 1 1/4 cup of water mixed with 1/2 cup sugar in a saucepan. Add the cinnamon stick and whole cloves to it and bring it to a boil. When it starts boiling, add couscous, golden raisins and stir. Let it come back to a boil and then simmer it covered for 8 - 10 minutes or until all the liquid has been absorbed and the couscous is tender. Set aside to cool.
Keep a bowl of water to which 1 TBSP of lemon juice is added ready. Core and chop apples to bite sized pieces. I didn't peel the skin, you could if you want to. Place all the apple pieces in the water to avoid discoloration. 
In a skillet, take pecans and toast till nice smell comes. About 4 - 5 minutes. Let it cool. When all the cooked ingredients are at room temperature, start assembling the salad. 
Make the dressing by mixing all the ingredients mentioned in the 'Dressing' section. Chop toasted pecans coarsely reserving few as whole for garnish. Take the cooled couscous in a serving platter. Add dried cranberries, drained apples, chopped pecans, coconut. Mix well and pour the dressing all over and mix once again. Garnish with the set aside pecans and serve immediately or refrigerate till serving time.

October is #applelove month - 

Please join in on the #applelove fun by linking up any apple recipe from the month of October 2011.  Don't forget to link back to this post, so that your readers know to come stop by the #applelove event. The twitter hashtag is #applelove.

Co-Hosted by:

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Mis Pensamientos

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The Spicy RD 
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Versatile Vegetarian Kitchen