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Mediterranean Orange & Couscous Salad

Green-onion-01

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40
serves

INGREDIENTS

2 cups orange juice
3 cups water
6 cups couscous
3 bunches green onion, chopped
3 small green bell peppers, chopped
3 small zucchini, chopped
3 small yellow squash, chopped
2 cups Mandarin orange sections, drained
1 1/2 cups natural yogurt, for dressing
3 tbsp. fresh mint chopped, for dressing
grated rind of 1 orange, for dressing
mint leaves, for garnish

INSTRUCTIONS

  1. 1
    Combine orange juice and water, bring to a boil and add couscous slowly while stirring. Bring back to a boil, reduce heat and simmer for about 15 minutes until couscous is fluffy. Remove from heat, fluff with fork and allow to cool.
  2. 2
    Once cool, add remaining ingredients, toss with dressing just prior to serving and garnish with fresh mint leaves.

notes

Recipes by: Executive Chef Ruben Andrade, University Catering by Sodexho, UC Davis, Davis, California Photo credit: Pennsylvania Department of Agriculture / Eastern Mushroom Marketing Coop

Image courtesy of www.pachd.com

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preparation methods
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cuisines European, Mediterranean
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