Title: Couscous carnivale
 Categories: Live
      Yield: 4 Servings
 
  1 1/2 c  Couscous
    1/4 ts Salt
    3/4 c  Chicken stock
    3/4 c  Apple juice
      1    Mango, diced small
      1    Granny Smith apple, cored
           And diced small
      1 sm Red pepper, diced small
      1 sm Yellow pepper, diced small
      4    Spring onions, thinly sliced
           Including green tops
    1/2 c  Dried cranberries
    1/2 c  Chopped toasted macadamia
           Nuts
    1/4 c  Chopped flat leaf parsley
           And more for garnish, if
           Desired
           For dressing:
    1/2 c  Extra virgin olive oil
    1/2 c  Mango vinegar or mango
           Vinaigrette
      1 tb Honey
           Salt and pepper to taste
 
  Place couscous and salt in a stainless steel or glass mixing bowl.
  Place chicken stock and apple juice in a small saucepan and heat to a
  rolling boil. Alternately, place chicken stock and apple juice in a
  microwave safe container and microwave on high until boiling rapidly.
  Pour boiling liquid over couscous. Cover bowl with plastic wrap and
  let stand 5 minutes or until all liquid is absorbed. Remove plastic
  wrap and fluff couscous with two forks. Spread couscous on a baking
  sheet and place in refrigerator to cool completely.
  
  Combine remaining salad ingredients. Taste and season with salt and
  pepper. When couscous is cold, combine with mixed salad ingredients.
  Add dressing and toss to coat thoroughly.
  
  Yield: 6 to 8 servings