Citrusy Couscous Salad with Broccoli and Feta

by Susan Hanna

This salad from NYT Cooking combines Israeli couscous (a tiny pea-shaped pasta also known as pearl couscous) with broccoli, feta, nuts and fresh herbs, all tossed with an orange-lime-cumin dressing. Cook’s note: I omitted the nuts.

Serves 4.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice. Check the cumin to make sure it does not contain colour or anti-caking agents. Krinos feta is additive free. Check the nuts to make sure they do not contain preservatives. For more recipes using all-natural ingredients, visit Eye For a Recipe.

Ingredients:

• 1 small navel orange, half juiced (about 3 tablespoons/45 ml), half peeled and cut into bite-size pieces
• 1 lime, juiced (about 1 tablespoon/15 ml)
• 2 teaspoons (10 ml) honey
• ½ teaspoon (2.5 ml) ground cumin
• Kosher salt
• 2 tablespoons (30 ml) olive oil
• 2 scallions, thinly sliced
• 1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
• 1 ½ cups (375 ml) pearl couscous
• 1 medium head broccoli (about 12 ounces/340 g), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups/1 to 1.25 L total)
• ½ cup (125 ml) crumbled feta
• ¼ cup (60 ml) unsalted, dry roasted pistachios, roughly chopped
• ¼ packed cup (60 ml) fresh mint, basil or parsley, finely chopped
• Freshly cracked black pepper

Preparation:

1. To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon (2.5 ml) salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
2. In a large-lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon (15 ml) salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
3. Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

From NYT Cooking