Ingredients
For the salad:
- 1 cup couscous (200 g)
- 1 1/4 cups boiling water (310 ml)
- 6 radishes, thinly sliced
- 2 navel oranges, peeled and segmented (reserving 1 tablespoon of the juice)
- 1/2 a small head of red cabbage, shredded
- 1 bunch fresh cilantro, chopped
- 2 handfuls baby arugula leaves
For the dressing:
- 7 tablespoons extra-virgin olive oil
- 1 tablespoon reserved orange juice
- 1 tablespoons white-wine vinegar
- 1/2 teaspoon finely grated lemon zest (from an organic lemon)
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
Instructions
- Place the couscous in a medium-large bowl, and add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the cover and fluff with a fork. Set aside to cool to room temperature.
- In a small bowl, whisk together the dressing ingredients.
- Place the couscous, radishes, orange segments, cabbage, cilantro and arugula in a large bowl. Add the dressing to the couscous mixture and lightly toss to combine.
- Serve and enjoy!