Easy Mandarin Orange and Pearl Couscous Salad with Greens
Delicious citrus salad with couscous, arugula, asparagus, sugar snap peas and fresh herbs
Equipment
- 1 medium saucepan
- 1 large bowl
- 1 citrus zester
- 1 citrus juicer
- 1 sharp knife
- measuring cups and spoons
Ingredients
- 3 mandarin oranges
- 2 cups pearl couscous
- 2 bunches asparagus, trimmed and cut into thirds
- 2 cups sugar snap peas
- 1/2 cup flat leaf parlsey
- 1/2 cup mint leaves
- 2 spring onions, trimmed and finely sliced
- 1 cup baby rocket (arugula)
- 3 Tablespoons toasted slivered almonds
- salt and ground black pepper to taste
Dressing
- zest of one mandarin orange
- 1/4 cup extra virgin olive oil
- 3 Tablespoons mandarin orange juice
- 2 Tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- Freshly ground black pepper to taste
Instructions
- Place pearl couscous in a medium saucepan, add zest of one mandarin orange and 2 and a half cups of boiling water. Simmer over low heat for 10 minutes or until couscous is cooked. All of the water should be absorbed, but drain any remaining liquid. Transfer couscous to a large bowl and set aside to cool. Break up any clumps with a fork.
- Rinse and trim asparagus and cut into thirds. Rinse and remove strings from sugar snap peas. Lightly steam the asparagus and peas in a steamer or in the microwave until just cooked. Immediately steamed vegetables in cold water (to halt cooking and help vegetables retain their bright green colour). Slice cooked sugar snap peas diagonally into strips.
- Peel 3 mandarin oranges and break into segments. Remove any seeds and as much of the pithy white membrane as possible. (Note: If using oranges instead of mandarins, you'll need to cut the oranges into segments with a knife).
- Prepare the dressing by adding all of the ingredients in a small jar with a tight fitting lid. Shake jar well to combine.
- Add cooked asparagus, sugar snap peas, sliced spring onions, mandarin segments, rocket (arugula), chopped herbs and almonds to the couscous and mix well. Add salt and freshly ground black pepper to taste. Pour over dressing and stir through.
- Transfer salad to your choice of serving dish and garnish with extra mint or parsley sprigs.
Notes
Storage: Leftover salad can be kept in an airtight container in the fridge for up to 4 days.