Cranberry and Orange Couscous Salad
Preparation
15 MIN
Cooking
5 MIN
Servings
10

Cranberry and Orange Couscous Salad

Ingredients

    Couscous

  • 1 cup (250 ml) orange juice
  • 1 cup (250 ml) water
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper
  • 2 cups (500 ml) couscous

    Vinaigrette

  • 1/3 cup (75 ml) olive oil
  • 1/4 cup (60 ml) white wine vinegar
  • Grated zest of 1/2 orange
  • Salt and pepper
  • 1/2 cup (125 ml) dried cranberries
  • 2 oranges, peeled and cut into skinless sections, with the juice
  • 2 cups (500 ml) seedless cucumber, diced
  • 1/4 cup (60 ml) fresh chives, chopped
  • 1 tablespoon (15 ml) fresh tarragon, chopped

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.