Couscous Salad with Radishes and Pine Nuts
Bright, make-ahead couscous salad with radishes, toasted pine nuts, orange zest, and cilantro. Keeps well and pairs with grilled meats.
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.
Submitted by: spice from Evanston, IL
Yield: Serves 12 as a side dish.
- Make most of the salad ahead: cook and cool the couscous, toast nuts, and chop herbs; add radishes just before serving so they stay crisp.
- Use any good vegetable stock or bouillon if you do not have Veggie-Stock Gold and fresh orange juice for best flavor.
- Serve chilled or at room temperature. Store leftovers in the fridge and refresh with a squeeze of orange or a splash of vinegar before serving.
Spices
Featured in this Recipe
Preparation Instructions:
Combine Veggie-Stock Gold®, water, and 1 teaspoon salt. 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 cup 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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Frequently Asked Questions
Can I make this couscous salad ahead of time?
Yes. Cook and cool the couscous, toast the pine nuts, and mix in the orange juice, zest, and cilantro. Keep the sliced radishes separate and add them just before serving to preserve their crunch. Refrigerate components up to 3 days.
How do I keep the radishes crisp and bright?
Slice them thin, rinse and dry, then store in an airtight container in the fridge. For extra crunch, soak sliced radishes in ice water for 5 to 10 minutes just before adding them to the salad.
What can I use instead of Veggie-Stock Gold?
Use any good vegetable stock or bouillon dissolved in water. Low sodium stock lets you control the salt. Chicken stock also works if you are not keeping the dish vegetarian.
How much orange juice should I use? The ingredient list seems small.
The recipe text and ingredient list conflict. A good rule is about 1 cup of fresh orange juice to mix into the cooled couscous, plus 1 to 2 tablespoons more to add before serving. Taste and adjust the acid with apple cider vinegar as needed.
What are good substitutes for pine nuts?
Use toasted almonds, chopped walnuts, pistachios, or seeds like pumpkin or sunflower for a similar crunch and flavor if pine nuts are expensive or you have an allergy.
Is this salad gluten free?
Traditional couscous is made from wheat and is not gluten free. For a gluten free option, swap in cooked quinoa, millet, or a certified gluten free couscous product.
How do I toast pine nuts without burning them?
Toast in a dry skillet over medium heat for 2 to 5 minutes, stirring or shaking the pan often until they are golden and fragrant. Or bake at 350 F for 5 to 7 minutes. Watch closely because they brown very quickly.
Can I reheat or serve this warm?
This salad is best served chilled or at room temperature. If you want it warm, gently reheat the couscous alone with a splash of stock or water to loosen it, then toss with the other ingredients and add radishes last.
Can I make this couscous salad ahead of time?
Yes. Cook and cool the couscous, toast the pine nuts, and mix in the orange juice, zest, and cilantro. Keep the sliced radishes separate and add them just before serving to preserve their crunch. Refrigerate components up to 3 days.
How do I keep the radishes crisp and bright?
Slice them thin, rinse and dry, then store in an airtight container in the fridge. For extra crunch, soak sliced radishes in ice water for 5 to 10 minutes just before adding them to the salad.
What can I use instead of Veggie-Stock Gold?
Use any good vegetable stock or bouillon dissolved in water. Low sodium stock lets you control the salt. Chicken stock also works if you are not keeping the dish vegetarian.
How much orange juice should I use? The ingredient list seems small.
The recipe text and ingredient list conflict. A good rule is about 1 cup of fresh orange juice to mix into the cooled couscous, plus 1 to 2 tablespoons more to add before serving. Taste and adjust the acid with apple cider vinegar as needed.
What are good substitutes for pine nuts?
Use toasted almonds, chopped walnuts, pistachios, or seeds like pumpkin or sunflower for a similar crunch and flavor if pine nuts are expensive or you have an allergy.
Is this salad gluten free?
Traditional couscous is made from wheat and is not gluten free. For a gluten free option, swap in cooked quinoa, millet, or a certified gluten free couscous product.
How do I toast pine nuts without burning them?
Toast in a dry skillet over medium heat for 2 to 5 minutes, stirring or shaking the pan often until they are golden and fragrant. Or bake at 350 F for 5 to 7 minutes. Watch closely because they brown very quickly.
Can I reheat or serve this warm?
This salad is best served chilled or at room temperature. If you want it warm, gently reheat the couscous alone with a splash of stock or water to loosen it, then toss with the other ingredients and add radishes last.
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