2 cups French couscous juice and zest of 1 orange (1/2 cup juice)
1 small head of radicchio, sliced into medium sized strips
3 spring onions, sliced thinly
½ cup pecans
4 cups boiling water
½ cup Olive Oil
2 teaspoons salt (or to taste)
Mix couscous with orange juice in a bowl. Pour in boiling water until it just covers the couscous. Set aside until cool enough to work with. Toast pecans in 325 oven for 10 minutes or until very aromatic being careful not to burn. When couscous is done, break apart with your hand. Mix in olive oil and rest of ingredients. For fun add 1 teaspoon turmeric and 2 teaspoons paprika to give your salad an orange color. Enjoy!