Summer Garden Couscous Salad

  • Servings: 4

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  • 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

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