Summer citrus-couscous salad
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- Prep Time15 min
- Total Time15 min
- Makes6 to 8 servings
Ingredients
2 tbsp olive oil, or other vegetable oil
1 small sweet or red onion, chopped
1 tsp cumin
3/4 tsp salt
1/4 tsp hot-red-chili-flakes
1/4 tsp allspice
1 1/4 cups orange juice
1 cinnamon stick, or 1/4 tsp ground cinnamon
1 cup couscous
1/2 cup raisin
3 green onion
1 large, sweet bell pepper, seeded
1 large cucumber
4 plum tomatoes
1 orange, peeled and thinly sliced
Instructions
In a medium-size saucepan, heat oil over medium heat. Add red onion, cumin, salt, chili flakes and allspice. Cook, stirring often, until very fragrant and onion has softened, about 5 minutes. Add juice and cinnamon stick. Boil gently, uncovered, until juice is reduced to 1 cup (250 mL), from 3 to 5 minutes. Stir in couscous and raisins and remove from heat. Cover and let stand for 5 minutes. Then uncover, fluff with a fork and let cool while continuing with recipe.
Slice green onions. Chop pepper, cucumber and tomatoes. You should have about 4 cups (1 L) of veggies. Cut orange slices into quarters. Turn couscous into a large bowl. Remove cinnamon stick and discard. Stir in vegetables and orange. Serve right away or cover and refrigerate for up to 1 day.
Nutrition (per serving)
Calories 228, Protein 5.5g, Carbohydrates 43.5g, Fat 4.5g, Fibre 3.8g, Sodium 259mg.
Keep it cool with this fast-fix salad. Use whatever vegetables you like and, for a refreshing main course, stir in feta cheese or chickpeas.
