While this recipe is good either at room temperature or chilled, I think it works best at room temperature and recommend that's what you serve it at. Obviously, we're a household of two, so there was leftovers -- the following day I just left it on the side for 15 minutes or so to warm a bit while I reheated the rest of my lunch.
I used pearl (sometimes called Israeli) couscous in this recipe, because that's what the deli uses, but you could probably use another small pasta like pastina or acini di pepe. Obviously, you'll need to ignore my preparation instructions and make it according to the packet.
Cranberry-Orange Couscous SaladYield: 4
- 1 cup pearl (Israeli) couscous
- 1¼ cup low-sodium chicken broth
- 2 cups baby spinach
- 3 Tbsp fresh orange juice
- 1 Tbsp orange zest
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tsp runny honey
- ¼ cup dried cranberries
- ¼ cup diced dried apricots
- ¼ cup sliced almonds, toasted
- salt & pepper, to taste
- Put the spinach in a large serving bowl and set aside.
- In a medium saucepan, bring broth to a boil over high heat. Add couscous, and return to a boil. Immediately cover and reduce heat to low. Simmer for 8-10 minutes or until the couscous has absorbed all of the broth. Fluff couscous and dump over spinach so that the residual heat from the couscous wilts the spinach. Set aside.
- Whisk together orange juice, zest, oil, vinegar, mustard, and honey in a small bowl.
- Gently mix the almonds, cranberries, apricots, and spinach into the couscous. Pour dressing over couscous mixture and gently toss to coat. Serve immediately for tastiest results.