Couscous Salad with Radishes and Pine Nuts
Adapted from More Than Gourmet
A refreshing compliment to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.
Servings: 12 as a side dish
Ingredients:
11/2 oz Veggie-Stock Gold® (More Than Gourmet vegetable stock)***
41/2 cups water
1 tsp salt
3 cups Quick-Cook Couscous
11/2 cup fresh orange juice + grated zest of 2 oranges
3/4 cup pine nuts, toasted
1/2 cup chopped cilantro leaves
3 cups radishes, thinly sliced
1/2 cup extra virgin olive oil***
2–4 tbs apple cider vinegar, as needed
salt and freshly ground black pepper to taste
1. Combine Veggie-Stock Gold®, water, and 1 tsp salt to a boil in a large saucepan.
2. Add couscous in a steady stream, stirring until all liquid has evaporated, about 2 minutes. Cover and let stand until tender, about 2 minutes more.
3. Pour couscous into a large bowl to cool, separating it with your hands or wooden spoons.
4. When cool, stir in 1 cup of the orange juice, the orange zest, pine nuts, and cilantro.
5. Before serving, add radishes, oil, the remaining orange juice, and cider vinegar. Season with salt and pepper and serve.
Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.