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Steamed Salad

Steamed Salad recipe image
This refreshing Steamed Salad combines fluffy couscous with bright, steamed vegetables for a light yet satisfying meal. The dressing is a delightful blend of orange and lemon juice, balanced by a hint of cinnamon and a kick of cayenne pepper. Currants add a chewy sweetness that pairs perfectly with the crisp red bell pepper and carrot. Its an ideal dish for warm weather gatherings, potlucks, or a healthy lunch. The flavors meld beautifully when chilled, making it a make-ahead favorite that tastes even better the next day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 335.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This refreshing Steamed Salad combines fluffy couscous with bright, steamed vegetables for a light yet satisfying meal. The dressing is a delightful blend of orange and lemon juice, balanced by a hint of cinnamon and a kick of cayenne pepper. Currants add a chewy sweetness that pairs perfectly with the crisp red bell pepper and carrot. Its an ideal dish for warm weather gatherings, potlucks, or a healthy lunch. The flavors meld beautifully when chilled, making it a make-ahead favorite that tastes even better the next day.
Ingredients
  • 1/2 cups Currants
  • 1/4 cups Orange juice
  • 1/4 cups Lemon juice
  • 1/3 cups Canola oil
  • 1 tablespoons Canola oil
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Ground cinnamon
  • 1/8 teaspoons Cayenne pepper
  • 3 Cups water
  • 1 1/2 Cups couscous
  • 1 Large carrot, diced
  • 1 Large red bell pepper, seeded and diced
  • 1/2 Small red onion, diced
  • 1/4 cups Finely chopped fresh parsley
Directions
  1. 1
    In a jar with a tight-fitting lid, combine currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper. Shake well until emulsified and set aside.
  2. 2
    Bring 3 cups water and 1 tablespoon canola oil to a boil in a medium saucepan.
  3. 3
    Stir in the couscous, remove from heat, cover, and let stand for 6 minutes or until water is absorbed.
  4. 4
    Transfer couscous to a large bowl, fluff with a fork, and allow to cool slightly.
  5. 5
    Steam the diced carrot and red bell pepper for about 3 minutes until bright colored but still crunchy.
  6. 6
    Rinse the steamed vegetables under cold water to stop cooking, then add to the couscous.
  7. 7
    Add the diced red onion and chopped parsley to the bowl and stir to combine.
  8. 8
    Shake the dressing again and pour it over the couscous mixture. Stir until everything is well blended and coated.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 335.0kcal
% Daily Value *
Total Fat 24.1g38%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 2452.8mg103%
Total Carbohydrate 26.8g9%
Dietary Fiber 3.1g13%
Sugars 3.1g
Protein 4.0g8%

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

Keywords: couscous, salad, steamed, vegan, vegetables, citrus, dressing, healthy, lunch, side dish, summer, chilled, currants, bell pepper, carrot, lemon, orange, cayenne, cinnamon, make-ahead
Read it online: https://www.chefs-mate.com/recipe/steamed-salad-3/