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Mandarin Cashew Couscous

by on May 3, 2011 in Salads May 3, 2011 Salads
See post on Veganess Eats’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Sometimes, the simplest of dishes can turn out to be your favorite. Couscous is one of my favorites because it absorbs virtually all of the ingredients you blend it with. This salad is really easy to toss together, and can be served either warm or cold. My husband took this for his lunch, topping it with some vegan “chicken.” Boom, easy, done!

Ingredients

  • ⅔ cups Uncooked Couscous
  • 1 cup Orange Juice
  • ½ teaspoons Orange Zest
  • 1 pinch Sea Salt
  • ½ whole Red Bell Pepper, chopped
  • ⅛ cups Cilantro, Chopped
  • ¼ cups Chopped Cashews
  • 1 whole Mandarin Orange, Peeled And Roughly Chopped
  • ⅛ cups Raisins Or Chopped Dates
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Rice Vinegar
  • 1 teaspoon Lime Or Lemon Juice
  • ¼ teaspoons Sea Salt
  • 1 pinch Pepper

Preparation

Bring the couscous, juice, zest and salt to boil over medium heat. Once boiling, remove from the heat, cover, and allow to sit for several minutes, or until all of the juice is absorbed. Fluff with a fork, and toss with all of the other ingredients. Serve warm, or cold and enjoy!

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jenniferlynn on 5.9.2011

I made up a batch of this on the weekend, and it was gone by Sunday afternoon! So fresh-tasting and wholesome…I loved it! The only thing I didn’t add was the cilantro (not a big fan), and I added the dates at the cooking stage to soften them up. I also toasted the cashews in the oven to really bring out their flavour.

This dish tasted exactly like something I would pay an arm and a leg for at my favorite organic deli. Thanks for sharing!

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