Summer Couscous Salad
Submitted by littlebit64
A vibrant vegetarian couscous salad with chickpeas, zucchini, carrots, raisins, and fresh mint, dressed in orange juice, olive oil, cayenne, and cinnamon. Bright, filling, and ready in 30 minutes.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThis salad has a little bit of everything going on: fluffy couscous, hearty chickpeas, tender sauteed vegetables, plump raisins, and a dressing that balances citrus brightness with warm cinnamon and a whisper of cayenne heat.
The vegetables are water-sauteed to keep things light, then tossed with the couscous and dressed while still warm so everything soaks up that orange-olive oil vinaigrette.
Fresh mint and chunky tomatoes get scattered over the top just before serving on a bed of crisp romaine.
Serve it with warm pita bread on the side for a complete, plant-powered meal.
Chef Tips
- Let the couscous sit covered for the full 5 minutes, then fluff with a fork so the grains stay separate
- Toss the dressing in while the couscous and vegetables are still warm for maximum flavor absorption
- The cinnamon-cayenne-orange combination is inspired by North African cooking. Trust it
- This salad holds up well for lunch the next day, just add the tomatoes and mint fresh
Ingredients
Directions
Pour ½ cup water int a medium-size non-stick skillet.
Add onion and sauté over medium heat 10 minutes.
Add more water if onion becomes too dry.
Bring ¾ cup water to a boil in a saucepan, remove from heat and add couscous.
Cover and let sit 5 minutes. Add carrots to onion and cook 5 minutes. Add zucchini and garlic and cook 5 more minutes. Place couscous in a bowl; and fluff with a fork. Add onion mixture, raisins and chickpeas to couscous and toss well. Mix orange juice, olive oil, cayenne and cinnamon together. Add to couscous and mix well. Add salt and pepper to taste. Toss tomatoes and mint together. To serve, line a serving plater or 2 individual plates with lettuce leaves and spoon salad on top. Sprinkle tomatoes and mint over couscous salad. Place pita in toaster oven for 2 minutes to warm through, or warm in oven a few minutes.
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