Minted Couscous with Orange and Arugula Salad

DK recipes couscous salad

Orange and arugula salad

  • 1/4 lb. Fresh arugula
  • 4 Oranges, segmented
  • 2 cups Couscous
  • 3 1/2 cups Water, vegetable or chicken stock
  • 1/4 cup Chopped fresh mint
  • 1 tsp. Dijon mustard
  • 1/2 cup Fresh orange juice
  • 1 Tbsp. Finely diced shallots
  • 2 Tbsp. Rice with vinegar
  • 1 cup Extra virgin olive oil

Toss Arugula in vinaigrette.  Be careful not to overdress; you will have leftover dressing. Place about ¼ cup portions of minted couscous on a bed of the pre-dressed salad. Place orange segments around the outside.

Garnish with red onion and goat cheese if desired.

Minted couscous

  • 2 cups Couscous
  • 3 1/2 cups Water, vegetable or chicken stock
  • Pinch Kosher salt
  • 1/4 cup Chopped fresh mint

In a medium saucepan, bring water or stock to a boil. Add couscous and remove from heat. Allow to sit for 5 minutes to absorb water.

Fold in chopped mint gradually. (May not use all of it.) Should be light and fluffy.

Orange vinaigrette

  • 1 tsp. Dijon mustard
  • 1/2 cup Fresh orange juice reduced by half (to ¼ cup)
  • 1 Tbsp. Finely diced shallots
  • 2 Tbsp. Rice wine vinegar
  • 1 cup Extra virgin olive oil

In a small mixing bowl, whisk oil into other ingredients. Finish with a pinch of white pepper.