Salads are mostly a summer meal. But they are still yummy (and full of nutrients) during winter and for my late class (4-7 pm) on Wednesdays, I need to bring a lunch.
Two choices: sandwiches and salads.
I do prefer salads .
Citrus fruits are in season and I am currently eating oranges like my life depends on it. This happens every year when cara cara and blood oranges appear at the market. So yummy .
So this is why I decided to make a salad with oranges!
Adaptation of “Couscous aux oranges et aux dates”, Salades pour changer, Marabout chef
- 1 cup whole wheat couscous
- 1 cup boiling water
- 3 oranges (I used navel)
- 1 big handful baby spinach
- 1/2 small red onion, thinly sliced
- 2 medjool dates, pitted and sliced
- 1 tbsp olive oil
- Salt, pepper to taste
Directions: Put couscous in a small saucepan and pour boiling water on top. Cover and let sit 5 minutes.
Meanwhile, juice one orange. Cut the skin off the two other oranges (see note) and coarsely chop them ( 1 to 1 1/2 inches).
Gently fluff the couscous with a fork and transfer to a salad bowl. Add all other ingredients and toss.
Note: in French, we say “peler à vif” http://youtu.be/FJl9lq700sg … anyone knows how to say it in English?
This salad is light-tasting and the oranges are refreshing, with lots of juice . It is simple to make and doesn’t take a lot of time. I’ve always loved couscous and, since I began making my own meals, I love it even more since it is ready in no time! Which is not the case of many grains…
I have my first yoga class tonight! Exciting!
I’ll tell you about it on Friday .