Orange Scented Whole Wheat Couscous Salad with Cranberries and Maple Pecans
Looking for a vibrant and flavorful salad? This Orange Scented Whole Wheat Couscous Salad with Dried Cranberries and Maple Pecans is the perfect choice. It’s a delightful light lunch or a tasty side dish that complements roasted chicken or pork beautifully. The combination of sweet, savory, and tangy flavors will tantalize your taste buds and leave you wanting more.
The holiday season is a wonderful time for connecting with loved ones and indulging in delicious food. However, after a few days of festive feasting, a craving for something healthy and refreshing often sets in. This is where this couscous salad truly shines. It offers a delightful alternative to heavy holiday fare, providing a burst of freshness without compromising on flavor.
This salad is incredibly versatile and pairs well with a variety of main courses. Enjoy it alongside roasted or grilled chicken, pork chops with apples, grilled fish, or even a flavorful coffee-rubbed steak. Its bright and zesty flavor profile elevates any meal.
Ingredients for Couscous Salad with Cranberries
The star of this dish is whole wheat pearl couscous, also known as Israeli couscous. These small, round pasta pearls are larger than regular couscous and undergo a toasting process rather than drying. This results in a slightly chewy and satisfying texture when cooked.
How to Make This Delicious Couscous Salad
Preparing this robust and nutty-tasting couscous is as easy as cooking rice. The couscous readily absorbs the cooking liquid, infusing it with flavor. To create a depth of flavor, the couscous is cooked in a combination of chicken stock and orange juice, imparting a subtle citrusy note.
Once the couscous is cooked, it’s combined with an array of complementary ingredients. Sweet and tart dried cranberries add a chewy texture and a burst of fruity flavor. Crunchy celery provides a refreshing crispness, while mild shallots offer a subtle oniony sweetness. The addition of maple-glazed pecans delivers a satisfying crunch and a hint of caramel-like sweetness.
A quick and easy vinaigrette, made with orange juice, balsamic vinegar, and extra virgin olive oil, lightly coats all the ingredients, binding them together in a harmonious blend of flavors. A generous sprinkling of fresh chopped parsley adds a vibrant pop of color and a refreshing herbal note.
This couscous salad with cranberries is a make-ahead marvel, holding up beautifully in the refrigerator for several days. Enjoy it at room temperature or chilled – either way, it’s a delightful treat. Having a bowl of this hearty yet fresh-tasting dish readily available is a welcome alternative to the abundance of tempting treats that often surround us during the festive holiday season. It’s a guilt-free indulgence that you can enjoy any time of year.
Recipe: Orange Scented Couscous Salad with Cranberries and Maple Pecans
Summary
This Orange Scented Couscous Salad with Cranberries and Maple Pecans is a delightful combination of sweet, savory, and tangy flavors. Perfect as a light lunch or a side dish, it’s a healthy and delicious way to enjoy whole wheat couscous.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 281kcal
Author: Amy Casey
Ingredients
- For the couscous:
- 1 cup chicken stock
- ⅔ cup orange juice
- 1 cup whole wheat Israeli couscous
- For the salad:
- ½ cup chopped pecans
- 2 tablespoons maple syrup
- ¼ cup orange juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup dried cranberries
- 2 stalks of celery, thinly sliced
- 1 medium shallot, thinly sliced
- ¼ cup chopped parsley
Instructions
- In a medium sized saucepan over high heat, add the chicken stock and ⅔ cup orange juice. Bring to a boil and add the couscous. Turn the heat to low and bring to a simmer. Cover the saucepan and simmer until the water is absorbed, about 10 minutes. Remove from the heat and let stand covered for about 5 minutes. Fluff with a fork and set aside.
- In a small saucepan over medium high heat add the pecans and maple syrup. Bring the syrup to a boil while stirring the nuts to completely coat with the syrup. Remove the coated pecans to a piece of foil that has been coated with cooking spray. Let cool.
- In a small bowl, whisk the ¼ cup orange juice, balsamic vinegar, extra virgin olive oil, salt and pepper. Set aside.
- In a large bowl, add the cooked and cooled couscous, cranberries, celery, shallot, parsley, and maple pecans. Add the vinaigrette and toss to coat the ingredients. Season to taste with salt and pepper. Serve at room temperature or chilled.
Nutrition
Serving: 1cup | Calories: 281kcal | Carbohydrates: 21.1g | Protein: 4.3g | Fat: 21.7g | Saturated Fat: 2.4g | Sodium: 329mg | Fiber: 4.2g | Sugar: 8.9g