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A simple and healthy vegetarian salad of couscous makes a great weeknight meal. The black beans provide protein and the orange adds just a light, refreshing citrus flavor. If you prefer meat, we like this with grilled chicken.
1 large orange
1/2 teaspoon Gefen Salt
2/3 cup Gefen Couscous, uncooked
1 cup canned black beans, drained and rinsed
1/2 cup chopped red pepper
1/4 cup chopped scallions
1 tablespoon rice vinegar
1 and 1/2 teaspoons vegetable oil
1/4 teaspoon ground cumin, such as Pereg
Grate 1/4 teaspoon orange rind and set aside.
Squeeze juice from orange over a measuring cup. Take off 1/4 cup juice and set aside. Add water to remaining juice in measuring cup until it equals one cup.
Pour juice and salt into a pot and bring to a boil; stir in couscous. Remove from heat, cover, and let stand for 10 minutes. Fluff couscous with a fork. Cool slightly.
Stir orange rind, beans, red pepper, and scallions into couscous.
In a bowl, combine leftover 1/4 cup juice, vinegar, oil, and cumin. Add to couscous mixture and toss well.
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