Summer Couscous Salad Recipe

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Summer Couscous Salad

Penny Burdge

By
@PennyInKC

I think I found this recipe in the Parade section of the Sunday newspaper many years ago. Made it first for a "gourmet picnic" and it got rave reviews. It has lots of ingredients - but each one adds a perfect flavor note!


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Serves:

10

Prep:

10 Min

Cook:

10 Min

Ingredients

1 c
fresh orange juice, (not from concentrate)
1 c
water
1 tsp
olive oil
1/2 tsp
ground ginger
2 c
plain couscous
1 can(s)
mandarin oranges, 15 oz., drained, reserve juice
1 c
peas, frozen and thawed, patted dry
1/2 c
green onions, finely chopped, including some of the green tops
1/2 c
dried cranberries
1/2 tsp
fresh orange zest
dash
cayenne pepper
2 tsp
freshly squeezed lemon juice
2 tsp
olive oil, additional
1/3 c
toasted walnuts, finely chopped

Directions Step-By-Step

1
In a saucepan, bring the water, orange juice, 1 teaspoon olive oil and ground ginger to a boil. Add couscous, stir, remove from the heat and cover. Let rest for 7 minutes.
2
Transfer the cooked couscous to a large bowl. Add the mandarin oranges, peas, green onions, cranberries and orange zest. Mix well.
3
In a small bowl, whisk together the cayenne pepper, lemon juice, 1/2 cup of the reserved mandarin orange juice and the other 2 teaspoons olive oil.
4
Pour the dressing over the couscous mixture and toss until well mixed. Stir in the nuts. Cover with plastic wrap and refrigerate.
5
Nutritional information PER serving

230 calories, 3.5g fat, 45 carbs, 7g protein, 4g fiber, 8mg sodium

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy