Sunny's Simple Summertime Couscous Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 338
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 47
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 564
- Total: 2 hr 25 min (includes chilling time)
- Active: 25 min
Ingredients
Dressing:
2 tablespoons orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons olive oil
Salad:
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn
Directions
- Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
- Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
- Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.