This couscous with cherries salad is a wonderful bittersweet combination of tangy oranges, peppery young rucola leaves, almonds, fresh herbs and a handful radicchio leaves for an extra splash of color.
Salad, Side Dish
For the couscous:
2/3cupfreshly squeezed orange juice(160 ml)
1 1/3cupcouscous(215 g)
For the salad:
1/4cupfreshly squeezed orange juice(80 ml)
2tablespoonsextra-virgin olive oil
1tablespoongood quality red wine vinegar
1cupfresh cherries,pitted (220 g)
1navel oranges,peeled and segmented
1handful of fresh mint leaves,chopped
1handful fresh flat-leaf parsley leaves,chopped
2-3generous handfuls baby arugula
1small handful chopped radicchio leaves
1medium red onion,halved and thinly sliced
1/4cup flaked almonds,toasted (40g)
sea salt and freshly ground black pepper,to taste
freshly grated parmesan,garnish
In a medium saucepan, bring the water and the orange juice to a boil. Stir in the couscous, cover and remove from the heat. Let stand for 10 minutes or until liquid is absorbed; fluff with a fork. Set aside to cool.
In a small bowl, whisk together the orange juice, olive oil, and red wine vinegar.
Place the couscous, cherries, orange segments, mint, parsley, arugula, radicchio, red onion and almonds in a large bowl. Add the dressing to the couscous mixture. Season with salt and pepper and toss to combine. Divide among plates and garnish with parmesan.
This salad can be served while the couscous is still warm or at room temperature. Enjoy!