My F&W
quick save (...)

Summer Garden Couscous Salad

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.