Couscous, Orange and Date Salad
(1)
1 hour 25 minutes
Couscous makes a great base for a quick salad, as it only needs a brief soaking in hot stock (or water). Here it is combined with chickpeas, dates, oranges and pistachios for a Middle Eastern-style vegetarian dish.
Zoë Harpham
38 people made this
Ingredients
Serves: 4
- 1 cup (175 g) couscous
- 300 ml diluted salt-reduced or homemade vegetable stock, hot
- 2 oranges
- 400g can chickpeas, drained and rinsed
- 3/4 cup (125g) roughly chopped pitted dried dates
- 1/2 cup (50g) shelled pistachios, roughly chopped
- 1/4 cup (10g) chopped fresh mint
- CITRUS DRESSING
- 1/2 teaspoon grated orange rind
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
Directions
Preparation:1hour25min ›
Ready in:1hour25min
- Put the couscous into a large bowl, pour over the hot vegetable stock and set aside for 10 minutes until all the stock is absorbed.
- Meanwhile, to make the dressing, put the grated orange rind into a bowl, add the rest of the dressing ingredients and whisk together. Season to taste.
- Fluff the couscous with a fork and drizzle the dressing over the top while the couscous is still warm.
- Cut the pith away from the oranges, then cut out the segments between the membranes, placing the fruit on a plate to catch all the juices. Cut each segment in half.
- Stir the oranges, their juice, the chickpeas, dates, pistachios and 2 tablespoons of the mint into the couscous. Season to taste, then leave to stand at room temperature for at least 1 hour to allow the flavours to mingle. Scatter the remaining mint over the top just before serving.
EACH SERVING
1 portion vegetables
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
1
One of the most fabulous salads I have ever made or eaten in my life. Simply delicious! I've already made it twice this week. I love it! - 20 Jul 2010
0
- 02 May 2010