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.

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.

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