Ingredients
For the couscous:
- 1 cup water (250 ml)
- 2/3 cup freshly squeezed orange juice (160 ml)
- 1 1/3 cup couscous (215 g)
For the salad:
- 1/4 cup freshly squeezed orange juice (80 ml)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon good quality red wine vinegar
- 1 cup fresh cherries, pitted (220 g)
- 1 navel oranges, peeled and segmented
- 1 handful of fresh mint leaves, chopped
- 1 handful fresh flat-leaf parsley leaves, chopped
- 2-3 generous handfuls baby arugula
- 1 small handful chopped radicchio leaves
- 1 medium red onion, halved and thinly sliced
- 1/4 cup flaked almonds, toasted (40g)
- sea salt and freshly ground black pepper, to taste
- freshly grated parmesan, garnish
Instructions
- In a medium saucepan, bring the water and the orange juice to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 10 minutes or until liquid is absorbed; fluff with a fork. Set aside to cool.
- In a small bowl, whisk together the orange juice, olive oil, and red wine vinegar.
- Place the couscous, cherries, orange segments, mint, parsley, arugula, radicchio, red onion and almonds in a large bowl. Add the dressing to the couscous mixture. Season with salt and pepper and toss to combine. Divide among plates and garnish with parmesan.
- This salad can be served while the couscous is still warm or at room temperature. Enjoy!