Recipes

Citrus Couscous Salad

submitted by:

Jennifer Robbins

I got this recipe from an old issue of Cooking Light. The large quantity it makes, and its lack of mayonnaise, makes it good for a barbecue. I recommend making it the night before to let the flavors blend (plus, that’s one less thing you have to do the next day!)

Makes approximately 8 cups

Ingredients

  • 1 1/2 c. uncooked couscous (about one 10 oz. box)
  • 1 c. dried cranberries (about 4 oz.)
  • 1 c. frozen peas
  • 1/2 t. curry powder
  • 2 c. boiling water
  • 1/4 c. thinly sliced green onions
  • 1/4 c. finely chopped fresh basil
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/3 c. fresh lemon juice
  • 1 T. grated orange rind
  • 2 T. water
  • 1 1/2 T. olive oil
  • 1 T. thawed orange juice concentrate
  • 1/2 t. salt
  • 1/4 t. black pepper
  • 4 garlic cloves, crushed (or minced finely)

Instructions

  1. To prepare the salad, combine first four ingredients in a large bowl. Pour 2 cups boiling water over the couscous mixture; cover and let stand 5 minutes. Fluff with fork; cool. Stir in onions, basil, and chickpeas
  2. To prepare dressing, combine lemon juice and remaining ingredients (whisk vigorously or shake in a tightly covered jar). Pour over couscous mixture, and toss well to combine.
  3. Cover and chill at least one hour or overnight.