Citrusy Couscous Salad with Broccoli and Feta
Recipe Date:
March 15, 2025
Serving Size:
4
Cook Time:
00:20:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 orange, half-juiced, half-peeled, cut into small pieces
- 1 lime, juiced
- 2 tsps honey
- 1/2 tsp ground cumin
- kosher salt
- 2 tbsps olive oil
- 2 scallions, thinly sliced
- 1 red chile or jalapeño, thinly sliced
- 1 1/2 cups pearl couscous
- 1 head broccoli
- 1/2 cup crumbled feta
- 1/4 cup unsalted pistachios, roughly chopped
- 1/4 cup mint, basil, or parsley, finely chopped
- black pepper
Directions
Tasting notes: This is such a bright and fun salad which is why it is great with Rosé. It mimics the bright, fruity flavors while being complimentary in texture and taste.
Serena's tips: Decrease the water in step 2 and cook the couscous accoring to the recipe on the box. The pistachios are great!
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1023515-citrusy-couscous-salad-with-broccoli-and-feta
Recipe courtesy of Yasmin Fahr for the New York Times. Photo courtesy of David Malosh for the New York Times.
