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Orange Couscous Salad

Ingredients:

  • 1 (10-ounce) box plain couscous
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1/2 small red onion, finely chopped (about 1/4 cup)
  • 2 oranges
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 cucumber, peeled, seeded, and chopped (about 1 cup)
  • 1 cup golden raisins, currants, or chopped dates

Preparation

  1. 1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with plastic wrap, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil and next 3 ingredients. Let cool slightly.
  2. 2. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients. Cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.

(Source: myrecipes.com)

Watercress Salad with Manchego and Orange

Ingredients

  • 1 navel orange
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 bunches watercress (about 5 ounces each), thick ends trimmed
  • 1/4 cup slivered almonds, toasted
  • 2 ounces Manchego cheese, cut into 8 wedges

Directions

  1. Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.

(Source: marthastewart.com)

Beet Salad with Arugala and Oranges

Ingredients

  • 1 bunch medium red beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1/2-inch wedges
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 teaspoon red-wine vinegar
  • 1 bunch arugula (1/2 pound), trimmed
  • 2 oranges, peel and pith removed, cut into 1/4-inch-thick rounds
  • 2 tablespoons toasted pistachios, roughly chopped

Directions

  1. Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.

  2. Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.

Cook’s Note

The beets can be roasted a day in advance; toss everything together to serve.

(Source: marthastewart.com)

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