© Sarah Bolla
Active Time
Total Time
30 MIN
Serves : 6

In just 30 minutes, this fresh and light couscous salad comes together with an incredible mix of fruit and a creamy orange yogurt sauce. Slideshow: Salads with Grains

How to Make It

Step 1    Prepare the Salad

In a small bowl, soak the dried cherries in a 1/4 cup of warm water or orange juice to cover.

Step 2    Prepare the Salad

In a medium saucepan, bring water and salt just to a boil. Stir in couscous, remove from heat, and let stand covered for 5 minutes. Fluff couscous lightly with a fork to break up any large pieces and set aside.

Step 3    Meanwhile, Make the Dressing

In a bowl, whisk together the yogurt, olive oil, orange zest, orange juice, lemon juice, honey, salt and pepper. Reserve in the refrigerator.

Step 4    Meanwhile, Make the Dressing

Quarter the tomatoes and slice the melon and radishes paper thin, place in small bowls and set aside. Coarsely chop the olives and then the parsley.

Step 5    Meanwhile, Make the Dressing

Drain cherries of their soaking liquid. Add the chopped parsley and cherries to the saucepan of couscous, and lightly toss to distribute throughout. Transfer couscous to a large serving platter and top with the tomatoes, thinly sliced and swirled melon ribbons, olives, radishes and dried cherries. Fetch the dressing from the refrigerator, spoon over salad, and serve immediately.

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