The Pioneer Woman Tasty Kitchen
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Spring Couscous Salad with a Citrus Vinaigrette

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A light and colorful couscous salad with an array of spring vegetables including asparagus, peas and shallots. A citrus vinaigrette, feta cheese and fresh orange give it added flavor and tang.

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Vegetable Broth
  • ¼ teaspoons Kosher Salt
  • 1-½ 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:
  • ¼ cups Orange Juice
  • 3 Tablespoons Seasoned Rice Wine Vinegar
  • ½ cups Extra Virgin Olive Oil
  • ½ teaspoons Kosher Salt
  • Ground Pepper To Taste

Preparation

Heat broth in a medium saucepan with salt. Once it is boiling, add couscous. Turn off heat and let sit. Set aside.

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.

In a jar or plastic container, combine dressing ingredients. Cover and shake until emulsified.

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).

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.

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2 Reviews

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Kate W. on 1.25.2014

Very simple dish. We took it to a party and everyone who tried it loved it!

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terrilw on 5.22.2013

We just had this for dinner tonight and we all loved it. It was great on a warm night with some grilled salmon. I used canned mandarin oranges instead of segmenting whole oranges and they were good; maybe not as citrus-y tasting as with “real” oranges but still very good and easier. I will definitely make this again.

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