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Nutty Couscous Salad – Gh_9407

Nutty Couscous Salad - Gh_9407 recipe image
This Nutty Couscous Salad is a refreshing and hearty dish that balances sweet and savory flavors beautifully. The base of fluffy semolina couscous is tossed with plump dates, currants, and crystallized ginger for bursts of sweetness and spice. Fresh orange juice and zest add a bright citrus note, while olive oil and cider vinegar provide a tangy dressing that coats every grain. Chopped parsley adds a fresh herbal touch, and salted cashews contribute a satisfying crunch. This versatile salad is perfect for a light lunch, a side dish for grilled meats, or a vegan main course. It tastes even better after chilling, allowing the flavors to meld together. Ideal for potlucks, picnics, or a quick weeknight dinner that feels special yet simple to prepare.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 23.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Nutty Couscous Salad is a refreshing and hearty dish that balances sweet and savory flavors beautifully. The base of fluffy semolina couscous is tossed with plump dates, currants, and crystallized ginger for bursts of sweetness and spice. Fresh orange juice and zest add a bright citrus note, while olive oil and cider vinegar provide a tangy dressing that coats every grain. Chopped parsley adds a fresh herbal touch, and salted cashews contribute a satisfying crunch. This versatile salad is perfect for a light lunch, a side dish for grilled meats, or a vegan main course. It tastes even better after chilling, allowing the flavors to meld together. Ideal for potlucks, picnics, or a quick weeknight dinner that feels special yet simple to prepare.
Ingredients
  • 1 package (10oz) couscous (precooked semolina)
  • 1 1/2 teaspoons Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Pitted dates
  • 1 cup Diced currants (or dark seedless raisins)
  • 1 bunch Parsley
  • 1 large Orange
  • 2 tablespoons Crystallized ginger, coarsely chopped
  • 2 tablespoons Olive or salad oil
  • 2 tablespoons Cider vinegar
  • 1 can (6oz) Salted cashews
Directions
  1. 1
    Prepare couscous according to package label directions; fluff with a fork and let cool slightly.
  2. 2
    Cut each pitted date into three small pieces.
  3. 3
    Reserve a few sprigs of parsley for garnish.
  4. 4
    Chop the remaining parsley until you have 3 tablespoons.
  5. 5
    Grate the peel from the orange, then squeeze the orange to extract the juice.
  6. 6
    In a large bowl, whisk together the orange peel, orange juice, olive oil, cider vinegar, sugar, and salt until well combined.
  7. 7
    Add the prepared couscous, chopped dates, currants, chopped parsley, crystallized ginger, and cashews to the bowl.
  8. 8
    Toss all ingredients thoroughly to coat evenly with the dressing.
  9. 9
    Garnish with reserved parsley sprigs before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 23.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 4.9g2%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover and refrigerate if not serving immediately. The salad can be made early in the day; chilling allows the flavors to meld and the couscous to absorb the dressing.

Variations: If currants are unavailable, dark seedless raisins make a suitable substitute. For extra texture, you can toast the cashews lightly before adding them.

Tip: Ensure the couscous is not too hot when tossing with the dressing to prevent wilting the fresh parsley.

Keywords: couscous, salad, vegan, nutty, cashews, dates, orange, parsley, ginger, currants, side dish, lunch, healthy, grain bowl, fruit salad, vegan main, easy recipe
Read it online: https://www.chefs-mate.com/recipe/nutty-couscous-salad-gh_9407/