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Stuffed with vibrant shade and contemporary flavors, this Mediterranean impressed Vacation Couscous Salad is made with juicy pink pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation aspect dish!
It’s then tossed in a tangy, citrus dressing made with Lemon-Ginger Apple Cider Vinegar and omega-3 wealthy Udo’s Oil from Flora.
Serve this salad as a standalone aspect dish in your vacation desk or over blended greens. With festive colours like pink and inexperienced, it’s good for the vacations, but it surely’s scrumptious and light-weight sufficient to get pleasure from 12 months spherical.
And one of the best half is it may be prepared and on the desk in 20 minutes.
Let’s get cooking!
The Salad Components
- Couscous
- Pomegranate seeds
- Pistachios (roasted + salted + shelled)
- Crumbled feta cheese
- Parsley + Mint
Couscous: One cup of dry couscous will yield about 2 cups of cooked couscous. One cup dry is all you want for this recipe. Couscous is often cooked with water, however you should utilize veggie or hen broth for extra taste.
Pomegranate Seeds: Pomegranate seeds are wealthy in vitamin C, antioxidants, and fiber.
One pomegranate will yield over 1 cup to 1 1/3 of seeds. You solely want about ½ cup for this recipe.
💡 Tip: Do you know the ripest pomegranates have flattened sides and aren’t completely spherical? For greatest style and the juiciest seeds, select massive, agency and heavier pomegranates which have an outer pores and skin that’s clean and blemish-free.
Mandarin Oranges: Slice some up for the highest of the salad and reserve some so you may add some juice to the dressing. Smaller oranges slice up properly for this salad, however any sort of orange will do – reminiscent of tangerines and clementines. Blood oranges would even be a beautiful alternative.
Fennel: This Mediterranean veggie within the carrot household is non-compulsory, but it surely provides a pleasant crunchy texture and contemporary anise taste to this salad. Lower the frilly prime off leaving solely the bulb. Then reduce out the onerous core and slice the remaining bulb thinly.
Crumbled Feta Cheese: Use a plant-based feta to make this salad vegan-friendly.
Pistachios: Roasted and salted provides a pleasant taste and texture distinction. They’re heart-healthy, antioxidant, fiber and protein-rich.
The Dressing Components
Lemon + Orange Juice: Recent and tangy citrus juices add some vivid citrusy taste. You’ll be able to improve the flavour much more by including zest to the dressing as properly. For those who’re including the zest, it’s greatest to make use of an natural lemon.
Udo’s Oil 3·6·9 Mix: Including this sustainably sourced licensed natural buttery tasting oil fabricated from a mix of oils, together with natural flax, sesame, and sunflower seed oils, offers this dressing a wealthy, clean and nutty texture. It additionally provides a lift of plant-based important fatty acids and supplies 6 grams of omega-3 fatty acids per serving in an optimum 2/1 ratio. Most of us can use extra omega-3s in our food plan and Udo’s is a good way to do it!
Flora Well being Lemon-Ginger ACV: This tasty natural lemon and ginger flavored is a tonic greater than a straight ACV. It’s a scrumptious, calmly sweetened tonic with a mix of digestive supporting apple cider vinegar and antioxidant, physique cleaning herbs.
It’s tangy, advanced and calmly sweetened with apple juice. Which means you don’t have so as to add any additional sweeteners to the dressing.
It’s additionally Natural + Non-GMO + Gluten-Free + Vegan!
Salt + Pepper
The way to Prepare dinner the Couscous
Cooking couscous is very easy!
It’s merely a 1:1 ratio of couscous to water. For this salad we’ll want 1 cup of water to a boil after which add in 1 cup of dry couscous. Stir it, take away it from warmth, and let it sit coated with a lid for 5-10 minutes undisturbed.
Then take away the lid and fluff the couscous with a fork. Permit it cool utterly earlier than mixing with the opposite salad components.
For steerage you may all the time comply with the instructions on the field.
The way to Make and Serve The Salad
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- Prepare dinner the Couscous
- Make the Dressing: To make the dressing, whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar after which put aside.
- Toss and Gown the Salad: Spoon couscous combination in a big bowl and toss with the pomegranate seeds, pistachios, fennel, feta, parsley and mint and dressing.
- Plate to Serve: Switch it to a serving bowl or dish and for a shocking presentation prime with the oranges, extra pomegranate seeds, pistachios. Add a contact extra feta on prime if desired.
Suggestions
- The couscous will follow the oranges. For a pleasant presentation, prime the salad with them on the finish.
- For extra taste, cook dinner your couscous with veggie or hen broth as an alternative of water.
Get The Recipe!
Couscous Salad With Pomegranate. Straightforward Recipe!
Stuffed with vibrant shade and contemporary flavors, this Mediterranean impressed Couscous Salad is made with juicy pink pomegranate seeds, mandarin orange slices, feta cheese, pistachios, parsley and mint. It makes a shocking vacation aspect dish!
Components
- INGREDIENTS FOR THE DRESSING
- 1 lemon juiced with zest (about ¼-⅓ cup)
- ¼ cup Flora Lemon-Ginger Apple Cider Vinegar
- ¼ cup + 1 tablespoon Udo’s Oil
- ¼ cup orange juice
- ¼ teaspoon salt + pepper
- INGREDIENTS FOR THE SALAD
- 1 cup of dry couscous
- ½ cup pomegranate seeds divided
- 2 scallions chopped
- 1 fennel bulb sliced (non-compulsory)
- 4 Mandarin oranges sliced
- ⅓ cup pistachios, roasted + salted, divided
- ⅓ cup crumbled feta cheese divided (might sub plant-based feta)
- ¼ cup mint chopped
- ¼ cup chopped parsley
- ½ teaspoon salt divided
DIRECTIONS
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Prepare dinner the Couscous: Carry 1 cup of water to a boil. Add couscous and stir. Take away from warmth, and let sit coated with a lid for five minutes. Then take away the lid and fluff the couscous with a fork. Permit to chill. Drizzle with 1 tablespoon of Udo’s Oil or olive oil.
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Making the Dressing: Whisk collectively the Udo’s Oil, Lemon-Ginger Apple Cider Vinegar, lemon juice, orange juice, salt and pepper in a small bowl or jar. Put aside.
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Making the Salad: Add the couscous with 1/3 cup pomegranate seeds, 1/4 cup feta cheese, ¼ cup pistachios, the fennel, parsley, and mint in a big bowl. Toss with ½ the dressing to coat.
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Serving: Switch to a large shallow serving bowl sprinkle with the feta. To complete, garnish with the orange slices, remaining pomegranate seeds and pistachios. Drizzle with extra dressing if desired or serve on the aspect for company.
💡 Go to FloraHealth.com for Udo’s Oil 3·6·9 Mix and Ginger Lemon Apple Cider Vinegar
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