Toasting the almonds enhances their nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden. For a tangier flavor, add a tablespoon of lemon juice or orange zest to the salad. This salad can be prepared ahead of time and stored in the refrigerator for up to 2 days. Toss gently before serving.
Dean Wintheiser
Jun 23, 2025This is a great base recipe. I've experimented with different dried fruits and nuts, and they all taste delicious.
Jaron Quigley
May 27, 2025I loved the substitution of orange juice for water! It added a lovely citrus note that really brightened up the salad.
Jackeline Auer
Dec 1, 2024So easy to make and packed with flavor. I'll definitely be making this again.
Murray Beier
Oct 28, 2024I added a handful of chopped parsley, and it was a fantastic addition!
Cristina Bailey
Aug 16, 2024I used quinoa instead of couscous, and it worked great!
Ashly Corwin
Aug 13, 2024Toasting the almonds made a huge difference in the texture and flavor. I highly recommend that step!
Van Flatley
Apr 27, 2024My kids, who are usually picky eaters, devoured this salad! It's a winner.
Kaci Kris
Apr 23, 2024I made this for a potluck, and it was a hit! Everyone asked for the recipe.