RCI-SP.005.0192.001
Couscous Salad
Couscous Salad from the Recidemia collection
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- olive oil1 unitfor sauteing
- red onion1/2 unitchopped
- 1 teaspoon
- red sweet bell pepper1/2 unitchopped
- green bell pepper1/2 unitchopped
- 1/2 unit
- 1 unit
- 1 unit
- 1 unit
- 1/2 cup
- 1/4 cup
- 1/4 cup
- 1 cup
- couscous12 ouncescooked
- parsley2 tablespoonsminced
- tangerines or mandarin orange segments2 cups
- 1 unit
Method
1
Heat 1 unit of olive oil in a large skillet over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
2
Stir in the chopped garlic and cook for 30 seconds until fragrant. Add the chopped red bell pepper, green bell pepper, and zucchini, stirring to combine.
3
Season the vegetable mixture with salt, freshly ground black pepper, nutmeg, and cinnamon. Sauté for 5-7 minutes until the vegetables are tender but still maintain some texture.
6 minutes
4
Pour the orange juice into the skillet, stirring well to deglaze the bottom and incorporate all flavors. Simmer for 2-3 minutes.
2 minutes
5
Remove the skillet from heat and allow the vegetable mixture to cool to room temperature, about 10-15 minutes.
12 minutes
6
Transfer the cooled vegetable mixture and all accumulated liquid to a large mixing bowl. Add the cooked couscous, raisins, chickpeas, and minced parsley, folding gently to combine without breaking the couscous grains.
7
Drizzle the 1/2 cup of olive oil over the couscous salad and fold in gently to distribute evenly. Taste and adjust seasoning with additional salt and pepper as needed.
8
Gently fold the tangerine segments into the salad just before serving to prevent them from breaking apart. Divide the salad among serving bowls or plates.
9
Garnish each portion with fresh mint sprigs and serve at room temperature or slightly chilled.