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Culinary Escape to Spain
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Summer Garden Couscous Salad

Source: Food & Wine
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  Serves 4
RECIPE INGREDIENTS
1 3/4 cups couscous (one 10-ounce package)
2/3 cup fresh orange juice
2 tablespoons distilled white vinegar
2 teaspoons brown mustard
3/4 teaspoon sugar
1 1/2 cups olive oil
3 scallions, thinly sliced
2 medium carrots, shredded
2 kirby cucumbers, halved, seeded, finely diced
1 medium jalapeno chile, seeded, minced
DIRECTIONS
In a medium saucepan, combine 2 1/4 cups of water with a pinch of salt and bring to a boil over moderately high heat. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes. Fluff the couscous with a fork and transfer to a large bowl to cool.


In a small bowl, whisk together the orange juice, vinegar, mustard and sugar. Whisk in the olive oil in a fine stream. Stir in 1 1/2 teaspoons salt. Pour the dressing over the couscous. Add the scallions, carrots, cucumbers, and jalapeno and toss well. Season with salt and pepper.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1067
Sodium: 63mg
Fiber: 8g
Carbohydrates, Total: 74g
Protein: 13g
% Cal. from Fat: 69%
Fat. Total: 82g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jacki, FL Reviewed: 08/11/2008
Great for summer!
This salad is perfect for an outdoor celebration or picnic and tastes even better the next day. You may want to make it a day ahead. If you are going to double it, don't double the oil. You should just eyeball it and put in a bit extra.
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