Jewelled couscous salad

Cooking Salads Jewelled couscous salad

This jewelled couscous salad is a picture perfect salad for the Christmas table.

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Place couscous, cranberries, orange rind, star anise and cinnamon stick in a large heatproof bowl. Place stock in a saucepan. Bring to the boil over medium heat. Pour over couscous mixture. Stir. Cover. Stand for 5 minutes. Fluff with a fork to separate grains. Discard star anise and cinnamon.
  2. Meanwhile, place orange juice, honey and oil in a small bowl. Stir until honey has dissolved. Season with salt and pepper. Finely chop 2 oranges. Slice remaining orange. Add chopped orange, pistachios, coriander and dressing to couscous mixture. Stir until well combined. Top with orange slices. Serve sprinkled with coriander sprigs.

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2 cups couscous
1/2 cup dried cranberries
2 tsp finely grated orange rind
1 star anise
1 cinnamon stick
2 cups Massel chicken style liquid stock
1/3 cup orange juice
2 tbsp honey
2 tbsp extra virgin olive oil
3 small navel oranges, peeled
1/2 cup chopped pistachios
1 cup fresh coriander leaves
Fresh coriander sprigs, to serve

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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