Spring Couscous Salad with a Citrus Vinaigrette

My kids are on spring break!  I love these days off because as a family, we are usually very much in need of them.  Both of my children are teenagers now and they have very hectic schedules.  Their academic load is quite hefty and they both pursue passions for specific sports.  My son Jake focuses completely on high school basketball and my daughter Eva plays softball, soccer and field hockey.  It’s nice seeing them have basically nothing to do and to sleep in.

Anyway, spring has sprung and I have the perfect dish to help you celebrate.  This couscous salad is loaded with spring vegetables and tossed with a light tangy citrus vinaigrette.  It’s simple but it’s good!  My daughter even said she’d take it in her lunchbox and she is willing to take very few things to school for lunch (that’s a whole other story).  The addition of crumbled feta, add little salty bursts of cheese to make it a perfect side dish or lunch (we had it as a side dish to “beer can” chicken from the grill).

I hope you are enjoying spring in your neck of the woods and taking time to enjoy what the season has to offer.

Spring Couscous Salad with a Citrus Vinaigrette

Serves 4-6

Ingredients

• 1 1/2 cups couscous
• 1 1/2 cups vegetable broth
• 1/4 teaspoon sea salt
• 1 bunch asparagus, cut in 1 inch pieces on the diagonal
• 1 large shallot, chopped finely
• 1 cup frozen peas, defrosted
• 4 medium oranges, segmented
• 4 ounces crumbled feta cheese
• 1/4 cup fresh orange juice
• 3 tablespoons seasoned rice wine vinegar
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• ground pepper to taste

Cooking Directions

1. Heat broth in a medium saucepan with 1/4 teaspoon of salt. Once it is boiling, add couscous. Turn off heat and let sit. Set aside.
2. In a medium saucepan heat 1 teaspoon of olive oil. Add shallot and cook for one minute. Add asparagus and peas and cook 4-5 minutes or until vegetables have softened slightly. Set aside.
3. In a jar or plastic container combine orange juice, vinegar, olive oil, salt and pepper. Cover and shake until emulsified.
4. Fluff couscous and put in a large bowl. Add vegetable mixture, orange segments and feta cheese. Stir until combined. Add dressing by 1/2 cups and stir thoroughly (after each 1/2 cup test salad to see if it is dressed to your liking - I used 1 cup).
5. Serve warm or chill for 2 hours for a cold salad. Save any leftover dressing for other use or moistening the couscous the next day.

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