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- 2 1/4 cups water
- 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
In a medium saucepan, combine 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.
nutrition information per serving
1067 calories; 82g total fat; 0mg cholesterol; 63mg sodium; 74g carbohydrates; 8g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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