Cranberry and Orange Couscous Salad
Cranberry and Orange Couscous Salad
Open in full-screen mode

Cranberry and Orange Couscous Salad

Preparation
15 MIN
Cooking
5 MIN
Servings
10
Share

Ingredients

Couscous

Vinaigrette

Preparation

Couscous

  1. In a saucepan, bring the orange juice, water and olive oil to a boil. Season with salt and pepper. Remove from the heat and add the couscous. Stir, cover and let stand for 5 minutes. Fluff with a fork. Let cool. Cover and refrigerate until completely chilled.

Vinaigrette

  1. In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
  2. In a large bowl, combine the couscous, vinaigrette and the remaining ingredients. Adjust the seasoning.

Note

You can prepare this salad in advance: it will keep for 3 to 4 days in the refrigerator.

Comment

  1. Excellente recette, un classique chez nous

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum