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Pearl Couscous Salad
Couscous salad with spinach, tomatoes and a light dressing made with fresh orange juice.
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
people
Calories
198
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Chef Knife
Ingredients
Couscous
2
cups
pearl couscous
¼
teaspoon
salt
Salad
1
cup
baby spinach
sliced into ¼ inch strips
1
cup
cherry tomatoes
halved
¼
cup
red onion
finely chopped
Dressing
zest from one orange
juice from one orange
2
Tablespoons
olive oil
1
clove
garlic
minced
¼
teaspoon
pepper
¼
teaspoon
salt
Instructions
Cook couscous according to package directions.
2 cups pearl couscous
Dressing
Mix orange zest, freshly squeezed orange juice, olive oil, garlic and salt and pepper together.
zest from one orange,
juice from one orange,
2 Tablespoons olive oil,
1 clove garlic,
¼ teaspoon pepper,
¼ teaspoon salt
While couscous is still warm, but not hot, pour dressing over couscous. Stir.
Assemble Salad
When couscous has cooled to room temperature, add spinach, tomatoes and onions. Stir. Add additional salt and pepper if needed.
1 cup baby spinach,
1 cup cherry tomatoes,
¼ cup red onion,
¼ teaspoon salt
Salad can be eaten right away or covered and refrigerated until chilled.
Notes
Tips:
Adding the dressing to the couscous while the couscous is still warm, allows the couscous to absorb some of the dressing
This salad is best served fully chilled
The flavors will continue to meld and develop through the next day
Eat within 3-4 days
Nutrition
Calories:
198
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
3
g
|
Sodium:
154
mg
|
Potassium:
139
mg
|
Fiber:
2
g
|
Vitamin A:
445
IU
|
Vitamin C:
5.8
mg
|
Calcium:
16
mg
|
Iron:
0.7
mg