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Spring Citrus Couscous SaladCook Time: 30 minutes (Total time will vary with appliance and setting.) Level of Difficulty: Easy 1 cup dried couscous or whole wheat couscous 1 cup orange juice 1 cup water 2 teaspoons olive oil 1 teaspoon salt (optional) 2 teaspoons grated fresh ginger 1 teaspoon olive oil 8 stalks asparagus, trimmed and cut into 1-inch lengths (about 2 cups) 1 cup seeded and diced red pepper ½ cup fresh or thawed frozen peas 1 navel orange, peeled and sliced into wedges 4 scallions, trimmed and minced 1 teaspoon salt (optional) Cayenne pepper to taste Place the couscous in a large bowl. In a sauce pot, bring the orange juice, water, the 2 teaspoons olive oil, and 1 teaspoon salt, and ginger to a boil. Stir well. Remove from heat and immediately pour over the couscous. Stir in the hot liquid to distribute evenly. Quickly cover and allow the couscous to reconstitute for 15-20 minutes. In the meantime, heat the remaining 1 teaspoon olive oil in a nonstick pan, and sauté the asparagus for about 2 minutes, or until crisp-tender. Add the red pepper and peas, and cook for 1 minute longer. Add the sautéed vegetables, orange wedges, scallions, the remaining 1 teaspoon salt and the cayenne pepper to the reconstituted couscous. Fluff with a fork to blend. Serve warm or at room temperature.
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