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.
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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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.
by Lori Kemph | Mutt & Chops in
Salads
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Serves: 2 Level: Easy
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