Tuesday, February 7, 2012

Couscous Citrus Salad

Oranges get me through the winter.  I made this salad with Israeli couscous, but you could use regular couscous or another kind of grain--brown rice, farro, quinoa.  This made a great mid-week lunch.

3 cups broth (or water)
1 cup Israeli couscous (but see above)
salt to taste (especially if you're using water)
2 oranges, cut into sections. (Then cut each section in thirds.)
1 stalk of celery, sliced
1/2 cup dried cranberries (or raisins, or currants)
2 tablespoons of extra virgin olive oil
1 teaspoon fresh grated ginger
salt and pepper to taste

Boil the broth or salted water and add couscous.  Lower heat and simmer about 10 minutes.  Drain and run under cold water to stop the cooking.  Drain well again.  Place the drained couscous in a large bowl and section the oranges over the bowl to catch all of the juices.  Put the cut oranges in the bowl along with the sliced celery, dried cranberries, olive oil and ginger.  Mix well.  Refrigerate for at least two hours (or over night).  Toss again and check seasoning before serving.  Makes four servings

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