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Categories:
orange juice mustard olive oil Couscous Salad couscous boiling water cooking oil spray onion garlic ground cumin cranberries oranges fresh mint parsley pistachio nuts
Viewed: 66 - Published at: 9 years agoIngredients
- 2 tbsp orange juice
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- None None Couscous Salad
- 12 oz couscous
- 1 1/2 cups boiling water
- None None cooking oil spray
- 1 None onion, peeled and finely diced
- 2 cloves garlic, peeled and finely chopped
- 2 tsp ground cumin
- 4 oz dried cranberries
- 2 None oranges, peeled and segmented
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh parsley
- 3 oz pistachio nuts, toasted and roughly chopped
Method
- For the dressing, whisk together orange juice, mustard and olive oil. Set aside.
- Place couscous in a bowl and cover with 1 1/2 cups boiling water. Set aside 10 mins.
- Meanwhile, spray a frying pan with cooking oil. Cook the onion and garlic on medium heat 4 mins, until golden. Stir in cumin and cook 1 min. Add to the couscous, along with the dressing. Season to taste and fluff with a fork. Fold in cranberries, orange segments, herbs and pistachios. Serve warm or at room temperature.
