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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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On a hot summer night, what is better than a cool salad? This goes with grilled chicken or fish really well. I sometimes add chopped apples, fresh herbs, and top with sliced green onions. Substitute vegetable stock for a vegetarian dish. Ingredients:
2 cups chicken stock |
2 tablespoons butter |
1 1/2 cups couscous |
2 cups pecans, toasted and rough chopped |
1/2 cup black beans, drained |
1/2 cup celery, minced |
1/2 cup red bell pepper, chopped |
1/4 cup sweet onion, minced |
2 tablespoons orange zest, grated |
1/2 cup fresh parsley, chopped |
2 cups orange sections, rough chopped |
3 tablespoons fresh lemon juice |
1/3 cup fresh orange juice |
1/2 cup olive oil |
kosher salt |
freshly cracked black pepper |
Directions:
1. In a saucepan or in a microwaveable dish bring the stock and butter to a boil.
2. Remove from heat and stir in the couscous, cover and let stand 5 minutes.
3. Fluff gently with a fork and place in the refrigerator to chill.
4. In a large bowl stir together the pecans, black beans, celery, bell pepper, onion, zest, and orange segments.
5. Whisk the lemon juice, orange juice and olive oil together and season to taste with salt and pepper.
6. Combine all ingredients and reseason with salt and pepper.
7. Chill and serve later or serve immediately.
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