Keep it cool with this fast-fix salad. Use whatever vegetables you like and, for a refreshing main course, stir in feta cheese or chickpeas.
Summer citrus-couscous salad
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PREP TIME
15 min
Makes
6 to 8 servings
* PLUS Cooking time: 8 minutes, Standing Time: 5 minutes
Ingredients
- 2 tbsp olive oil , or other vegetable oil
- 1 small sweet or red onion , chopped
- 1 tsp cumin
- 3/4 tsp salt
- 1/4 tsp hot-red-chili-flakes
- 1/4 tsp allspice
- 1 1/4 cups orange juice
- 1 cinnamon stick , or 1/4 tsp ground cinnamon
- 1 cup couscous
- 1/2 cup raisin
- 3 green onion
- 1 large, sweet bell pepper , seeded
- 1 large cucumber
- 4 plum tomatoes
- 1 orange , peeled and thinly sliced
Instructions
- In a medium-size saucepan, heat oil over medium heat. Add red onion, cumin, salt, chili flakes and allspice. Cook, stirring often, until very fragrant and onion has softened, about 5 minutes. Add juice and cinnamon stick. Boil gently, uncovered, until juice is reduced to 1 cup (250 mL), from 3 to 5 minutes. Stir in couscous and raisins and remove from heat. Cover and let stand for 5 minutes. Then uncover, fluff with a fork and let cool while continuing with recipe.
- Slice green onions. Chop pepper, cucumber and tomatoes. You should have about 4 cups (1 L) of veggies. Cut orange slices into quarters. Turn couscous into a large bowl. Remove cinnamon stick and discard. Stir in vegetables and orange. Serve right away or cover and refrigerate for up to 1 day.
Nutrition (per serving)
- Calories
- 228,
- Protein
- 5.5 g,
- Carbohydrates
- 43.5 g,
- Fat
- 4.5 g,
- Fibre
- 3.8 g,
- Sodium
- 259 mg.
FILED UNDER: Dinner lunch Pasta Salads side dishes stovetop vegetables Vegetarian world cuisine
