Blood Orange Couscous Salad
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Blood Orange Couscous
Rated 2.5 stars by 2 users
Ingredients
- 2 cup pearl couscous
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4 Tablespoons Blood Orange olive oil (alternately, use 3 tablespoons Blood Orange and 1 tablespoon Cayenne Crush olive oil)
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1 teaspoon mild curry powder
- 3 cups boiling water
- ½ cup torn cilantro
- 2 cups sliced grape tomatoes
- 1 cup chopped papaya
- ½ cup dried blueberries
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2 Tablespoons Mango balsamic vinegar
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½ teaspoon fresh ground black pepper
Directions
Add the couscous, olive oil, and curry powder to a medium saucepan. Mix with a wooden spoon to coat the couscous evenly in the oil and seasoning. Place pan over medium heat and toast the couscous 2 to 3 minutes, stirring constantly until golden and the mixture is very fragrant. Pour in the boiling water and simmer for 7 to 10 minutes. Remove from heat, cover and let sit 5 minutes for the water to absorb. The couscous will be tender. Add the balsamic and mix to combine, then spread on a cookie sheet and allow the couscous to cool completely.
Toss the remaining ingredients into a large mixing or serving bowl and then mix in the couscous. To garnish, drizzle lightly with balsamic, olive oil, salt and pepper.
This salad will keep in the fridge for up to 3 days, but is best enjoyed the day it’s made.