Orange Couscous Salad
Bright, beautiful and full of goodness, this salad is the perfect antidote to a gloomy day. It adds a nutritional punch to your diet with a burst of flavors and textures. We begin by making the couscous with orange and spices for a dish with a Mediterranean edge.
Course Main Course, Main Dish, Salad, Salads, Side Dish
Cuisine American, Asian
- 1 cup fresh orange juice see note above
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 1/4 cups couscous
- 2 tablespoons fresh basil chopped
- Salt to taste
- Black pepper to taste
- 1/4 cup extra virgin olive oil
- 1 lime juice & zest
- 1 teaspoon fresh ginger minced
- 3 sprigs rosemary
- 2 cups cherry tomatoes halved
- 1 large orange
- 1 red onion chopped
- 1 carrot thinly sliced
Add the orange juice, water, cumin and cinnamon to a large pot and stir. Add a pinch of salt and pepper to taste.
Bring to a boil, and stir in the couscous.
Remove from the heat and cover. Let it stand for about 5 minutes until the liquid has been absorbed. Fluff the couscous with a fork, and transfer to a large bowl to let it cool.
When the couscous has cooled, use a sharp knife to cut off the navel and opposite end of the orange. Cut the fruit into thin slices, and then cut away the peel and pith to reveal only the segments. Cut each round into half and set aside for now.
Chop 2 sprigs of rosemary, and add the olive oil, lime zest and juice, and ginger to a small bowl. Season with salt and pepper to taste.
Place the couscous, tomatoes, red onion and carrot slices in a large bowl and toss.
Add the orange segments last to avoid breaking them apart. Fold them into the mix.
Pour the lime ginger dressing over and enjoy.
Note: For 1 cup of fresh orange juice, you’ll need about 3 large oranges.
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