0.0 0

Summer Garden Couscous Salad

  • Servings: 4

slideshow Satisfying Vegetarian Recipes

KEY: Summer, Middle Eastern, Beans, Grains & Legumes, Salads, Side Dishes, Fast, Make Ahead, Vegetarian, Dinner, Lunch

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • Salt
  • 1 3/4 cups couscous (one 10-ounce package)
  • 2/3 cup fresh orange juice
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons brown mustard
  • 3/4 teaspoon sugar
  • 1 1/2 cups olive oil
  • 3 scallions, thinly sliced
  • 2 medium carrots, shredded
  • 2 kirby cucumbers—halved, seeded and finely diced
  • 1 medium jalapeño chile, seeded and minced
  • Freshly ground black pepper

How to make this recipe

  1. In a medium saucepan, combine 2 1/4 cups of water with a pinch of salt and bring to a boil over moderately high heat. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes. Fluff the couscous with a fork and transfer to a large bowl to cool.
  2. In a small bowl, whisk together the orange juice, vinegar, mustard and sugar. Whisk in the olive oil in a fine stream. Stir in 1 1/2 teaspoons salt. Pour the dressing over the couscous. Add the scallions, carrots, cucumbers, and jalapeño and toss well. Season with salt and pepper.
Contributed By Published August 1995

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

505009 recipes/summer-garden-couscous-salad 2013-12-06 Tracey Seaman summer|middle-eastern|beans-grains-and-legumes|salads|side-dishes|4|fast|make-ahead|vegetarian|weeknight-dinner|lunch august-1995,couscous salad,vegetable couscous,summer couscous,vegetarian couscous,vegan salad,Tracey Seaman recipes,summer-garden-couscous-salad 505009