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Couscous Salad With Radishes And Pine Nuts

Salad.Dominion's picture
Ingredients
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Water 3 Cup (48 tbs)
  Quick cooking couscous/3 cups uncooked couscous 20 Ounce (Two 10 Ounce Each Packages)
  Orange juice 1 1⁄2 Cup (24 tbs), divided
  Orange peel 2 Tablespoon, grated
  Cilantro 1 Cup (16 tbs), chopped
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Radishes 3 Cup (48 tbs), thinly sliced
  Pine nuts 3⁄4 Cup (12 tbs), toasted (Pignolia)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Salt To Taste
  Black pepper To Taste
Directions

MAKING
1) In a medium saucepan, boil the chicken stock, water and salt together.
2) Gradually add the couscous in steady stream and stir until the all the liquid is absorbed.
3) Turn off the heat, cover and allow to stand for 2 minutes or until couscous is soft.
4) In a 15 x 10 x 1-inch baking sheet or other large container, spread the cooked couscous and allow to cool for 10 to 15 minutes.
5) Separate the couscous clumps into individual grains with a spatula or using hands.
6) In a large bowl, place the cooled couscous and toss with 1 cup orange juice, orange peel and cilantro.
7) Just before serving, mix in the oil, radishes, pine nuts, vinegar, 1/ 2 cup orange juice and salt and pepper to taste.

SERVING
8) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad, Couscous
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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