Citrus Couscous Salad with Dried Cranberries and Toasted Almonds
Servings: 0
Ingredients
- 1-1/4 cups water or chicken stock
- 3/4 cup couscous
- 5 tablespoons champagne vinegar
- 1 clove garlic minced
- zest and juice of 1/2 orange
- zest of 1/2 lemon
- zest of 1/2 lime
- 1 cup extra virgin olive oil
- 1/2 cup diced European cucumber see Note
- 1/3 cup diced red onion diced
- 2/3 cup dried cranberries
- 1/3 cup toasted almonds
- 1/3 cup chopped scallion
- 1/2 teaspoon chopped lemon thyme see Note
- salt and pepper to taste
Instructions
- Bring water or chicken stock to a boil. Place the couscous in a mixing bowl. Pour the boiling liquid over the couscous. Shake to distribute the liquid and cover. After 5 minutes, fluff the couscous with a fork to prevent clumping. Cover and allow to cool to room temperature.
- In a separate bowl, combine the vinegar, garlic, orange juice and citrus zest. Add the olive oil in a slow stream, whisking to emulsify. Set aside.
- Once the couscous has cooled, add the cucumber, onion, cranberries, almonds, scallion and thyme. Pour about half the dressing over the salad and toss to combine. If the salad is dry, add more dressing as necessary to moisten. Season to taste with salt and pepper.
Notes
Note: Also known as English cucumbers or Holland cucumbers, European cucumbers are the long cucumbers that are generally sold shrink-wrapped in grocery stores. Lemon thyme may be difficult to procure if you don't happen to grow it yourself. The fresh thyme that is commonly available in supermarkets may be substituted.
Nutritional Information:
Makes 4 servings. Per serving: calories, 509; fat, 32 grams (56% of calories); cholesterol, 2 milligrams, carbohydrate, 49 grams; fiber, 4 grams; protein, 8 grams; sodium, 405 milligrams; sugar, 16 grams
Recipe By: The Belted Goat, Fearrington Village Center, Pittsboro, NC
Serving Size: 4
Serving Size: 4
Leave a Reply