This delicious warm couscous salad features a rainbow of fresh peppers and onions and is sweetened with a can of mandarin oranges and orange juice. Toss it together and serve it warm for a delightful side dish but it could be served at room temperature or even chilled for a buffet.
PREP TIME 15 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 8servings
Ingredients
2cupsorange juice
2cupswater
1tsp kosher salt
2cupsIsraeli pearl couscous
1red bell pepperfinely diced
1green bell pepperfinely diced
1/2small red onionfinely diced
18 ozcan mandarin orange segmentsdrained
2tbspolive oil
2tbspfresh cilantrominced
1sprinkle salt & fresh cracked pepper
Instructions
Prepare the Salad
Add the chopped red bell pepper, green bell pepper, and red onion to a large mixing bowl. Set aside while you cook the couscous.
Cook the Couscous
Add the orange juice, water, and the salt to a large saucepan and bring to a boil over high heat. Add the couscous and stir to combine.
Cook the couscous for 10 minutes or until tender. As the couscous cooks, continue to stir occasionally since the liquid will be absorbed by the grain and the mixture will become quite thick.
Assemble the Salad
Once the couscous is tender and most of the liquid has been absorbed, scrape the warm couscous into the bowl of prepared veggies. Stir the couscous and peppers together.
Drain the mandarin oranges and add them to the bowl. Gently fold them in.
Drizzle the olive oil and sprinkle the fresh cilantro over the top. Add a pinch of salt and pepper to the bowl and gently stir together.
Serve the couscous salad warm immediately or cover it and let it sit and come to room temperature. It is also delicious served chilled.
NOTE: If the couscous salad clumps together too much as it sits, you can rehydrate the dressing by adding a tablespoon or two of orange juice and gently stirring it all together again.