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Couscous, Orange and Carrot Salad Recipe

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This recipe for Couscous, Orange and Carrot Salad, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Shaw
Added: Thursday, October 22, 2009


1- cups water or chicken stock
1 cups couscous
2 oranges sectioned and chopped
1 cup finely chopped carrots
cup raisins or cranberries
cup chopped fresh cilantro,
parsley or mint

Ginger Vinaigrette
2 Tbsp balsamic vinegar
2 Tbsp lemon juice
2 Tbsp olive oil
2 Tbsp water
1 Tbsp white sugar
1 Tbsp minced ginger root or
1 tsp dried ginger
tsp salt
tsp pepper
tsp ground cumin

1.Boil water or stock and add to couscous. Stir quickly to mix. Cover and let stand for 10 minutes to absorb liquid. Fluff with a fork when done.
2.In a salad bowl, combine oranges, carrots, raisins, coriander and couscous.
3.Vinaigrette: In a small bowl, whisk together vinegar, lemon juice, oil, water, sugar, ginger, salt, pepper and cumin.
4.Pour vinaigrette over salad and toss to mix.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Couscous is made from semolina wheat and looks like a grain. It is round pasta from the Middle East. It absorbs flavor easily. Use instead of rice or potatoes.




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