Couscous Salad with Oranges and Dates makes a delicious and light main dish. This salad is comparatively easy on the pocket as it requires few easily available and inexpensive ingredients. Not only can you serve this Middle Eastern-styled vegetarian dish warm but can store it in the refrigerator for one to two days.
Preparation time: 2o to 25 minutes
Marinating period: 1 hour
Serving size: 04
Utensils needed: bowls, spoon, large fork, plate
- 1 cup (about 175 g) couscous
- 300 ml diluted salt-reduced or homemade vegetable stock – hot
- 2 oranges
- 400g can chickpeas - drained and rinsed
- ¾ cup (about 125g) roughly chopped pitted dried dates
- ½ cup (about 50g) shelled pistachios - roughly chopped
- ¼ cup (about 10g) chopped fresh mint
Ingredients of Citrus dressing
- ½ teaspoon grated orange rind
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon paprika
Take a large bowl and place 1 cup couscous into it. Pour in the hot vegetable stock until the couscous is completely covered. Set the bowl aside for around 10 minutes or until the couscous absorbs the vegetable stock thoroughly.
In the mean time, you can prepare the Citrus dressing for your salad. Take a bowl and place grated orange rind into it. Pour in extra virgin olive oil, fresh orange juice and paprika. Stir until the liquors become one, forming a thick dressing. Season the dressing to taste and set aside.
Now, blend the soaked couscous with a large fork and drizzle in the dressing.
Take a large fresh orange and peel it off properly. Cut away the pitch and gently break it into segments. Cut each orange segment into equal half.
Note: Cut the orange segments by placing them on a plate in order to catch the orange juice.
Top the couscous in the large bowl with the orange slices, orange juice, drained and rinsed chickpeas, roughly chopped pitted dried dates, and chopped shelled pistachios. Toss gently and season the ingredients to taste.
Now, set the bowl aside for around one hour, allowing the ingredients and flavors to mix together.
Right before serving, sprinkle the chopped fresh mint over the salad and present.