Ohhh I love couscous and I make it in all kinds of ways. My all time favourite is my mum’s (and grandma’s) traditional Fish Couscous, but I also make the pre cooked version and serve it as a side dish. And then there is leftover plain couscous. Which is like a white canvas that can be turned into an improvised masterpiece. This recipe came about just like that. I had made couscous to go with my Lemon Chicken Tajine with Olives and had some left over, so I emptied my fridge and paired the ingredients that I thought would work well together to create a tasty salad for the next day’s lunch. And it worked so well, that I thought I should share it with all of you! Oranges and olives are a common Sicilian combination for salads and they tasted great with the mint and red onion! I hope you like it too! Enjoy!
- 250 gms – 8.8 oz. couscous, cooked per package directions and cooled
- 2 tbsp mint leaves, roughly chopped
- ¼ red onion, thinly sliced
- 16 pitted black olives (I used Kalamata)
- 2 oranges
- Prepare the couscous following the package instructions and keep it aside to cool down.
- Now prepare the vinaigrette. Put the honey, extra virgin olive oil, orange and lemon juice and salt in a small maison jar. Close the maison jar tightly with the lid and shake until well combined.
- Peel and segment the oranges by slicing off the two ends of the oranges and then the sides. Do this with a knife. Make sure you remove all the white parts. Now cut out the segments by slicing them off from both sides of the membranes, as shown in the pictures. Keep aside.
- Dress the cooled couscous with the vinaigrette.
- Add the remaining salad ingredients and mix well.
- Serve cold or at room temperature.