Montereau Sous Chef Roxanne Fincke shares a tasty recipe for orange couscous salad.
2 Oranges, Peeled and Chopped into Small Pieces
Zest and Juice of 1 orange
1 cup Couscous
1 Red Onion, Halved and Sliced
½ Cucumber, Halved Lengthwise and Sliced
1/3 cup Cilantro, Finely Chopped
1/3 cup Flat Leaf Parsley, Finely Chopped
Extra Virgin Olive Oil for Dressing
Salt and Pepper
1. Put couscous in a bowl. Boil water and pour over couscous to cover. Cover with cling wrap and set aside.
2. In a bowl, combine onion, cucumber cilantro, parsley, and orange.
3. When couscous has absorbed all the water, fluff with fork, drizzle with oil and add to vegetables.
4. Drizzle with zest and orange juice. Combine all ingredients and refrigerate until ready to serve.