It looked like a perfect light supper, paired with a crisp white wine I picked up from Wine Woot a few weeks back. We have a surfeit of carrots and zucchini, so I combined her base recipe with a few modifications, just like my mama taught me.
Orange Couscous Salad (with Audie's changes)
Ingredients 1 (10-ounce) box plain couscous 1/4 cup extra-virgin olive oil, plus more to taste 1 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground pepper, plus more to taste 1/2 small red onion, finely chopped (about 1/4 cup) 2 oranges 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh mint 1 zucchini, chopped (about 1 cup) 2 large carrots, chopped (about 1 cup) 1 cup currants
Preparation 1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with lid, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil, salt, and pepper.
2. Heat 2 tbsp. of the olive oil in a pan and cook the red onion and carrot until they begin to caramelize (about 8 minutes). Add the zucchini for another 5 minutes.
3. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients, including roasted vegetables. Eat hot or cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving. PRINTABLE RECIPE