summer couscous salad
(1 RATING)
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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prep time
10 Min
cook time
10 Min
method
---
yield
10 serving(s)
Ingredients
- 1 cup fresh orange juice, (not from concentrate)
- 1 cup water
- 1 teaspoon olive oil
- 1/2 teaspoon ground ginger
- 2 cups plain couscous
- 1 can mandarin oranges, 15 oz., drained, reserve juice
- 1 cup peas, frozen and thawed, patted dry
- 1/2 cup green onions, finely chopped, including some of the green tops
- 1/2 cup dried cranberries
- 1/2 teaspoon fresh orange zest
- dash - cayenne pepper
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons olive oil, additional
- 1/3 cup toasted walnuts, finely chopped
How To Make summer couscous salad
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Step 1In 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.
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Step 2Transfer the cooked couscous to a large bowl. Add the mandarin oranges, peas, green onions, cranberries and orange zest. Mix well.
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Step 3In 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.
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Step 4Pour the dressing over the couscous mixture and toss until well mixed. Stir in the nuts. Cover with plastic wrap and refrigerate.
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Step 5Nutritional information PER serving 230 calories, 3.5g fat, 45 carbs, 7g protein, 4g fiber, 8mg sodium
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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