Citrus and Broccoli Couscous
Sarah CCitrus and broccoli couscous salad
Rated 5.0 stars by 1 users
Author
Sarah C
Servings
6
Modified from a NYT recipe by Yasmin Fahr that i've made over and over again. A fantastic make ahead salad for next day lunch or dinner, bring it to a dinner party. Make it a meal and serve it with Lamb and pistachio patties
Ingredients
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2 navel oranges, 1 juiced, 1 peeled and cut into bite size pieces.
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1 lime, juiced
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2 tsp honey
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½ tsp ground cumin
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2 tbsp olive oil
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2 green onions, thinly sliced
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1 cup Moroccan couscous
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2 medium head broccoli, cut into bite-size pieces.
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¼ packed cup fresh mint
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black pepper
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½ cup feta or non-dairy feta (optional)
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¼ cup unsalted dry roasted pistachios roughly chopped
Directions
In a large serving bowl, add the orange juice, lime juice, honey, cumin, and ½ tsp salt. Whisk in the olive oil until combined. Mix in green onions and set aside.
In a large pot toast the couscous stirring occasionally until lightly browned about 3 mins. Add 1 cup of boiling water, 1 tsp of salt. Stir quickly and cover for 5 minutes. (these cooking directions are for Moroccan couscous make sure to read the directions and cook according to the directions on the packet for other types of couscous)
In the mean time, steam or boil the broccoli florets in another pan with lightly salted water so that they’re softened but not mushy. Cook these to your preference if you have young children you may want them a little softer.
Once ready drain the broccoli and allow to cool a little.
Once your couscous is ready, fluff it with a fork and transfer it into the serving bowl with the dressing. make sure to drain any excess water off first if you’re using another type of couscous.
Mix until the couscous has absorbed most of the dressing then add the cut oranges, broccoli florets, feta, pistachios, and mint. Season to taste with salt and pepper.
Eat this immediately or let it cool to room temperature. Serve it with Lamb and Pistachio Patties