Orange Couscous Salad
Kathy's daughter here! I've been reading Kim Sunee's Trail of Crumbs: Hunger, Love, and the Search for Home for the past few days. It's a memoir, and each chapter ends with a few recipes, one of them being Sunee's recipe for Orange Couscous Salad.
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.
Très Magnifique!
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
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
Thanks! I love Couscous..the recipe AND the book sound interesting!
ReplyDeleteI especially liked the cous cous chilled -- once they were blended, the flavors were wonderful.
ReplyDelete