By Todd Wilbur
This cold couscous salad side dish served at the 96-unit chain is very unique and seriously delicious. The secret is cooking the couscous with orange juice so that it is filled with flavor. Then you toss in some golden raisins, almonds, radishes, tomatoes, mint, green onion and parsley, and the couscous party is on. This is a great warm weather side for pool parties and picnics that can be made a day ahead. It’s easy. It’s tasty. It’s finally cloned.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 1 1/3 cups orange juice
- 1 cup uncooked couscous