Couscous Salad in Radicchio Bowls with… | Bob's Red Mill Natural Foods
I'm not sure what I like best about this salad -- the taste or the presentation! This makes a great dish for a light lunch or a special brunch. This…
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Cooking tools:
- Mixing bowl
- Whisk
- Saucepan
- Colander
- Stove
- Refrigerator
- Chef's knife
- Paring knife
- Cutting board
- Spatula
- Spoon
- Plate
Ingredients
- 1/4 cup Orange Juice
- 1/4 cup Champagne Vinaigrette
- 1/3 cup Olive Oil
- 1 Tbsp Dijon Mustard
- 2 tsp Honey
- 1/2 tsp Salt (to taste)
- 1/2 tsp Black Pepper or to taste
- 1 cup Traditional Pearl Couscous cooked according to package directions, then chilled
- 1 Cucumbers seeded and diced into 1/4-inch pieces
- 3 Tbsp Parsley torn or cut into small pieces
- 1 to 2 Oranges (peeled with pith removed and sectioned)
- 1 to 2 Avodacos diced into 1/4-inch pieces
- 1 head Radicchio leaves gently separated, washed and dried thoroughly
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