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Summer Garden Couscous Salad

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  1. Salt
  2. 1 3/4 cups couscous (one 10-ounce package)
  3. 2/3 cup fresh orange juice
  4. 2 tablespoons distilled white vinegar
  5. 2 teaspoons brown mustard
  6. 3/4 teaspoon sugar
  7. 1 1/2 cups olive oil
  8. 3 scallions, thinly sliced
  9. 2 medium carrots, shredded
  10. 2 kirby cucumbers—halved, seeded and finely diced
  11. 1 medium jalapeño chile, seeded and minced
  12. Freshly ground black pepper
  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.


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