Orange Couscous Salad

Great for picnics, potlucks and block parties – this salad is delicious at room temperature, and it makes a lot.  I used to make this often for the 58th Street Block Party – which has been an annual event since the early 1940s!

Making this for the Fourth of July with one variation:  I’m sauteeing the onions in a little olive oil because neither Kumy or Maya like the flavor of raw onions.  It’s still a good flavor in the salad and then nobody has to pick bits out

2 cups boiling water
3/4 tsp turmeric
1/4 tsp black pepper
1 1/2 cup couscous

Blend together in a large bowl, cover and let sit for 5 minutes.

1 can 16 oz. chickpeas, washed and drained
1-2 cups mandarin oranges

1/2 cup diced red onions
1/2 cup golden raisins

Add to the couscous.

1/4 cup lemon juice
2 Tbsp olive oil
1 Tbs orange zest (grated orange peel – just the orange part)
1/8 cup orange juice (I add the juice of one whole orange)
1 Tbsp minced fresh chives
1 tsp salt

Blend in a little bowl and pour over the couscous mixture. Blend gently and refrigerate for an hour. Can be served cold or at room temperature and tastes even better the next day.

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