Citrus Couscous Salad
- Using a vegetable peeler remove strips of zest from one orange, being careful not to remove the white pith; set aside.
- In a medium saucepan heat 1 Tbsp. olive oil over medium heat. Add couscous; cook 2 minutes or until lightly toasted, stirring often. Add two orange strips, broth, and 1/4 tsp. salt. Bring to boiling over medium-high heat; reduce heat. Cover; cook 12 to 15 minutes or until couscous is tender and all liquid is absorbed. Let cool; discard strips.
- Meanwhile, using a paring knife, remove peel and pith from all oranges. Working over a small bowl to catch juices, cut out each segment from membranes. (Or slice into wheels.)
- For citrus oil: Chop enough of the remaining orange strips to get 1 Tbsp. In a 10-inch skillet combine chopped strips, remaining 3 Tbsp. olive oil, the garlic, and thyme. Heat over low heat 5 minutes or until warm; set aside.
- To serve, on a platter combine orange segments and juices, couscous, red onion, hazelnuts, and olives. Drizzle with red wine vinegar. Spoon citrus oil over top. Sprinkle with salt and black pepper, and, if desired, crushed red pepper.
Nutrition Facts (Citrus Couscous Salad)
- Per serving:
- 308 kcal ,
- 14 g fat
- (2 g sat. fat ,
- 2 g polyunsaturated fat ,
- 10 g monounsaturated fat ),
- 0 mg chol. ,
- 306 mg sodium ,
- 41 g carb. ,
- 4 g fiber ,
- 14 g sugar ,
- 7 g pro.
msbernatsparkl 280 Days Ago
It was ok. I didn¿t care for it but my husband loved it. It was pretty time consuming to make. I would recommend that you don¿t put the orange peel in the oil. In addition I pickled the onions using a recipe and I think that added some needed flavor. I probably won¿t make it again unless my hubby requests it. However, it¿s a salad that is worthwhile to try because it did have a unique flavor profile and you may just like it!