Citrusy Couscous Salad With Broccoli and Feta

Name: Citrusy Couscous Salad With Broccoli and Feta
Total time: 20 min
Yield: 4 servings
Ingredients: 1 small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip); 1 lime, juiced (about 1 tablespoon); 2 teaspoons honey; 1/2 teaspoon ground cumin; Kosher salt; 2 tablespoons olive oil; 2 scallions, thinly sliced; 1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat); 1 1/2 cups pearl couscous; 1 medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total); 1/2 cup crumbled feta; 1/4 cup unsalted, dry roasted pistachios, roughly chopped; 1/4 packed cup fresh mint, basil or parsley, finely chopped; Freshly cracked black pepper

By Yasmin Fahr

Published Sept. 29, 2022

Citrusy Couscous Salad With Broccoli and Feta — David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 20 minutes
Rating: 5(2,082)
Comments: Read comments

Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.

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Ingredients

Yield:4 servings

1small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
1lime, juiced (about 1 tablespoon)
2teaspoons honey
½teaspoon ground cumin
Kosher salt
2tablespoons olive oil
2scallions, thinly sliced
1red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
1½cups pearl couscous
1medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
½cup crumbled feta
¼cup unsalted, dry roasted pistachios, roughly chopped
¼packed cup fresh mint, basil or parsley, finely chopped
Freshly cracked black pepper

Ingredient Substitution Guide

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Preparation

Step 1
To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
Step 2
In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
Step 3
Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

Tip

For the orange half, cut off the bottom tip, then place the center of the orange cut-side down. Starting from the top, use a knife to follow the curve to remove and discard the rind before cutting the fruit into small pieces.

Ratings

5 out of 5

2,082 user ratings

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Comments

Hilary2 years ago

Delicious. I roasted the broccoli and it gave it a delicious added texture and flavor. Tastes even better the next day.

Joan2 years ago

This works equally well with orzo or rice if no cous-cous on hand. Also, kale is a quick option as a broccoli substitute.

Maddy2 years ago

Delightful recipe. I used cilantro instead of parsley and it was great! Also added chickpeas to make it a meal.

R4 days ago

Is something wrong with me? Do my tastebuds not work?? Like few others - I followed the recipe as written and found this to be surprisingly bland (with orange, mint, cilantro, jalapeño...??? How?!). Hot sauce helped, but ultimately wasn't worth the effort.

Hanna1 week ago

I substituted the couscous with a small pasta (leftover Dino-shaped noodles) and it was divine!!

Jose1 month ago

This is divine. Simply put.

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