Spring Couscous Salad With A Citrus Vinaigrette Recipe

Name: Spring Couscous Salad With A Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1-1/2 cup Vegetable Broth; 1/4 teaspoons Kosher Salt; 1-1/2 cup Couscous; 1 teaspoon Olive Oil; 1 whole Shallot, Finely Chopped; 1 bunch Asparagus, Cut On Diagonal; 1 cup Frozen Peas; 4 whole Oranges, Segmented; 4 ounces, weight Crumbled Feta Cheese; FOR THE DRESSING:; 1/4 cups Orange Juice; 3 Tablespoons Seasoned Rice Wine Vinegar; 1/2 cups Extra Virgin Olive Oil; 1/2 teaspoons Kosher Salt; Ground Pepper To Taste

Servings: persons

FOR THE SALAD:
1-1/2 cup Vegetable Broth
1/4 teaspoons Kosher Salt
1-1/2 cup Couscous
1 teaspoon Olive Oil
1 whole Shallot, Finely Chopped
1 bunch Asparagus, Cut On Diagonal
1 cup Frozen Peas
4 whole Oranges, Segmented
4 ounces, weight Crumbled Feta Cheese
FOR THE DRESSING:
1/4 cups Orange Juice
3 Tablespoons Seasoned Rice Wine Vinegar
1/2 cups Extra Virgin Olive Oil
1/2 teaspoons Kosher Salt
Ground Pepper To Taste

1
Heat broth in a medium saucepan with salt. Once it is boiling, add couscous. Turn off heat and let sit. Set aside.
2
In a medium saucepan heat the olive oil. Add shallot and cook for 1 minute. Add asparagus and peas and cook 4-5 minutes or until vegetables have softened slightly. Set aside.
3
In a jar or plastic container, combine dressing ingredients. Cover and shake until emulsified.
4
Fluff couscous and put in a large bowl. Add vegetable mixture, orange segments and feta cheese. Stir until combined. Add dressing by 1/2 cups and stir thoroughly (after each 1/2 cup, test salad to see if it is dressed to your liking-I used 1 cup).
5
Serve warm or chill for 2 hours for a cold salad. Save any leftover dressing for other use or moistening the couscous the next day.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 1-1/2 cup Vegetable Broth, 1/4 teaspoons Kosher Salt, 1-1/2 cup Couscous, and more.

Yes, Spring Couscous Salad With A Citrus Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Couscous Salad With A Citrus Vinaigrette

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