Spicy Citrusy Couscous Salad Recipes

CITRUSY COUSCOUS SALAD WITH BROCCOLI AND FETA

Steps:

• To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
• 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 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.
• 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.

SPICY MEXICAN COUSCOUS SALAD

Steps:

• Cook the couscous per package directions.
• Add the cumin, black beans, and chopped vegetables and herbs.
• Whisk together the dressing ingredients and pour over couscous.
• Toss lightly until well distributed.

SPICY TROPICAL COUSCOUS SALAD

Steps:

• Cook couscous according to package directions WITHOUT oil or butter.
• Fluff couscous with fork and set aside in a bowl to cool.
• Add remaining ingredients to cooled couscous and mix well.
• Refrigerate 1 hour before serving.