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Categories:
salt couscous orange juice white vinegar brown mustard sugar olive oil scallions carrots kirby cucumbershalved jalapeno chile freshly ground black pepper
Viewed: 55 - Published at: 3 years agoIngredients
- Salt
- 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 cucumbershalved, seeded and finely diced
- 1 medium jalapeno chile, seeded and minced
- Freshly ground black pepper
Method
- 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.
