Recipe of the week | Couscous salad with orange and dill

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

Yield: 4 to 6 servings

Ingredients for the salad

• 3/4 cup wheat semolina (couscous)
• 1/2 cup orange juice
• 1/4 cup vegetable broth
• 1 can of red beans (540 ml), rinsed and drained
• 2 small oranges, peeled and chopped
• 1 1/2 cups baby spinach, chopped
• 3/4 cup fresh dill, chopped
• Salt pepper

Ingredients for the vinaigrette

• 3 tbsp. tablespoon of store-bought mayonnaise (or plain Greek yogurt)
• 1 C. tablespoon of olive oil
• The juice and zest of 1/2 large lemon
• 1 C. Tabasco sauce
• Salt pepper

Preparation

• 1. Cook the wheat semolina in the orange juice and the broth. Pour into a salad bowl and let cool for a few minutes.
• 2. Meanwhile, whisk all the ingredients for the vinaigrette, season well and set aside.
• 3. Add all the remaining ingredients to the salad, then finish with the vinaigrette. Mix, season well and serve.

Source: recipe by Sophie Ducharme.

Published in The Press+ on November 23, 2017.