Citrus couscous salad
SERVES 4–6
1 5.8-ounce box couscous, any flavor
1 cup carrots, finely chopped
½ cup red bell pepper, chopped small
1/3 cup dried cranberries, roughly chopped
1 large orange
¼ cup fresh mint, washed and chopped
2 tablespoons fresh thyme, washed and minced
Salt and freshly ground black pepper to taste
Prepare the couscous according to directions on the box. Allow to cool, and fluff with fork. Set aside. In a small saucepan, bring water to a boil. Add carrots and parboil approximately 2 minutes. Remove from heat and drain. Allow to cool. In a large serving bowl, mix together carrots, bell pepper, dried cranberries and the cooled couscous. Mix lightly. Grate the zest from the orange to yield at least 1 tablespoon, reserving orange to be juiced for vinaigrette. Stir in orange zest, mint and thyme. Prepare the vinaigrette (recipe below). Pour half the vinaigrette over the mixture and carefully mix together. Add remaining vinaigrette to taste or save leftover vinaigrette as a base for an Italian-style salad dressing or grilling marinade (keeps in the refrigerator several days). Add salt and pepper to taste. Serve immediately, or cover and refrigerate up to 1 day.
VINAIGRETTE
Juice from orange
1/3 cup extra virgin olive oil
1½ tablespoons honey
2 tablespoons balsamic vinegar
¼ teaspoon salt or to taste
Squeeze reserved zested orange to yield about ½ cup juice. In a medium bowl, whisk together the orange juice, olive oil, honey and balsamic vinegar. Sprinkle with salt, then whisk together (yields about 1 cup).
BETSY HINDERLITER, BEAUFORT