Cran-Orange Couscous Salad
This cranberry orange couscous salad created by Kristen Heigl won first prize in The 2018 Old Farmer’s Almanac recipe contest.We loved the mix of textures with tender couscous, dried cranberries, pecans, basil, and juicy orange.
This salad would also make a great side, brightening up a basic roast chicken for a flavorful dinner. Use pre-cooked couscous for a faster meal.
Lori Pedrick
Photo Credit:
Lori Pedrick
Salad
Salad
Ingredients
3 cups pearl couscous (cooked according to package directions)
1 cup goat cheese
3⁄4 cup dried cranberries
1⁄2 cup chopped pecans
2 cans (15.5 ounces each) chickpeas, drained and rinsed
5 basil leaves, chopped
2 large oranges, peeled and chopped
1 small red onion, chopped
Instructions
For salad: Place couscous in a bowl. Add goat cheese, cranberries, pecans, chickpeas, basil, oranges, and onions. Mix well.
Vinaigrette
Vinaigrette
Ingredients
1⁄2 cup olive oil
1⁄4 cup balsamic vinegar
4 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons honey
salt and freshly ground black pepper, to taste
Instructions
For vinaigrette: In a small bowl, whisk together oil, vinegar, orange juice, orange zest, honey, and salt and pepper.
Pour vinaigrette over salad and stir to coat.
Yield:
8 servings
Category
Course
Credit:
Kristen Heigl, Staten Island, New York
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