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Home > Recipes > With Classic Vegetable Stock
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Couscous Salad with Radishes and Pine Nuts
Serves 12 as a side dish
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A refreshing compliment to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.
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Ingredients:
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- 1½ oz. (45 g) Veggie-Stock
Gold®
- 4½ c. (1 L) cups water
- 1 t. (5 mL) Salt
- 3 c. (700 mL) quick-cook couscous
- 1½ c. (350 mL) fresh orange juice + grated zest of 2 oranges
- ¾ c. (190 mL) pine nuts, toasted
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- ½ c. (125 mL) chopped cilantro leaves
- 3 c. (700 mL) thinly sliced radishes
- ½ c. (125 mL) vegetable oil
- 2-4 T. (30-60 mL) apple cider vinegar, as needed
- Salt and freshly ground black pepper to taste
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Combine Veggie-Stock Gold®, water, and 1 t. salt to a boil in a large saucepan. Add couscous in a steady stream, stirring until all liquid has evaporated, about 2 minutes. Cover and let stand until tender, about 2 minutes more. Pour couscous into a large bowl to cool, separating it with your hands or wooden spoons. When cool, stir in 1 c.
(250 mL) of the orange juice, the orange zest, pine nuts, and cilantro. Before serving, add radishes, oil, the remaining orange juice, and cider vinegar. Season with salt and pepper and serve.
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