One of my favorite things about cooking is taking seemingly incongruous ingredients and combining them to discover that they work together perfectly. On some level it makes sense that if you like foods separately, you’ll like them together, but it’s pretty amazing how often it just doesn’t work- ketchup and ice cream anyone? Actually, that might not be so bad…sounds like the latest hipster food craze- spicy tomato sorbet. If this ever happens, I totally called it!
Anyway, this couscous salad is tasty. It may sound weird, but trust me, it’s goooood. Great for lunch or dinner and leftovers too!
Ingredients: (about 4 servings)
1 cup dried Israeli couscous
1 11 oz can of mandarin oranges
1 15 oz can of cannellini beans, drained and rinsed
1/3 cup almond slivers
1 Tablespoon extra virgin olive oil
1 packed cup of mache rosettes (or arugula)
1/4 cup finely chopped red onion
juice of 1/2 a lemon
salt and pepper
Directions: First, prepare the couscous.
Bring 1 cup of dried couscous to a boil in 1 cup of water. Cover, reduce heat and cook for about five minutes and then fluff with a fork. The couscous will look plump and chewy. Set aside.
Next, make the dressing. Drain the juice off the mandarin oranges into a mixing bowl. Add the lemon juice and olive oil to the orange juice and whisk together. Set aside.
In a large salad bowl, toss together the couscous, mandarin oranges, almond slivers, mache, red onions, and white beans.
Pour the orange juice dressing over top and mix well. Add salt and pepper to taste. Chill and serve.
I love the chewy couscous pearls.
This couscous salad is truly one of my favorites. The red onion balances out the sweetness of the mandarin oranges, the beans add bulk, and the almonds and mache give it great crunch.
I hope you like it as much as I do!
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