Citrusy Couscous Salad With Broccoli and Feta
Published Sept. 29, 2022
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
- 1lime, juiced (about 1 tablespoon)
- 2teaspoons honey
- ½teaspoon ground cumin
- Kosher salt
- 2tablespoons olive oil
- 2scallions, thinly sliced
- 1red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
- 1½cups pearl couscous
- 1medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
- ½cup crumbled feta
- ¼cup unsalted, dry roasted pistachios, roughly chopped
- ¼packed cup fresh mint, basil or parsley, finely chopped
- Freshly cracked black pepper
Nutritional analysis per serving (4 servings)
451 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 16 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
- Step 2
In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
- Step 3
Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.
- For the orange half, cut off the bottom tip, then place the center of the orange cut-side down. Starting from the top, use a knife to follow the curve to remove and discard the rind before cutting the fruit into small pieces.
Private Notes
Comments
Delicious. I roasted the broccoli and it gave it a delicious added texture and flavor. Tastes even better the next day.
This works equally well with orzo or rice if no cous-cous on hand. Also, kale is a quick option as a broccoli substitute.
Delightful recipe. I used cilantro instead of parsley and it was great! Also added chickpeas to make it a meal.
I wish I had seen the comments about this being too salty sooner. I’m not a salt-adverse person but this was almost inedible, a huge letdown. I will try it again with drastically reduced salt, no feta, and double the orange pieces/chile.
I somehow forgot to buy couscous, so used orzo instead. It was so good that I don't know which one to use next time! I, too, roasted the broccoli, and I added rotisserie chicken. The leftovers were excellent as a cold summer meal.
I meal prepped this recipe to take for lunch all week and it was fantastic. I roasted the broccoli (excellent) and bought mandarin orange slices to add daily because there was no way I was cutting up an orange every day!