Info
- Course: Side Dish, Starch
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 9 Times
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Citrus Couscous Salad
Cookbook
Yield : 6 to 8 servings
Ingredients
- 1 cup chicken or vegetable broth, boiling
- ½ cup orange juice
- 1 cup couscous
- 6 tablespoons olive oil
- 3 tablespoons white vinegar
- 3 tablespoons freshly squeezed lemon juice
- ¼ cup chopped scallions (about 2 scallions)
- ¼ cup chopped fresh cilantro
- 2 teaspoons soy sauce
- 2 teaspoons grated orange zest
- 2 teaspoons chopped fresh ginger
- Salt and freshly ground black pepper to taste
- 2 oranges, peeled and cut into segments
- ¼ cup pine nuts, toasted
Directions
1. In a medium bowl pour broth and orange juice over couscous; stir to combine. Cover and set aside, stirring occasionally, until all the broth has been absorbed, 5 to 10 minutes. Fluff with a fork.
2. Meanwhile whisk together the oil, vinegar, lemon juice, scallions, cilantro, soy sauce, zest, ginger, salt, and pepper in a small bowl. Add to the couscous, mixing well. Taste and adjust seasoning.
3. Serve or chill until 30 minutes before serving. Mix in oranges and pine nuts just before serving.
© 1995 Bonnie Tandy Leblang and Joanne Lamb Hayes
Nutritional Information
Nutrients per serving
This recipe serves 8 and includes 1/8 teaspoon of added salt per serving.
239 kcal
3 % daily value
54 % daily value
0 % daily value
187 mg
29 mg
4 g
5 g
2 g
26 g
0 mg
506 mg
2 g
14 g
4 % daily value
