Couscous Salad with Tangerine Dressing

Directions

You cook Israeli couscous a little bit differently than regular.  Heat up a heavy bottomed pan and when it’s hot, add a tablespoon or so of olive oil.  When it ribbons, add the couscous and toss and cook till it starts to get a little bit golden brown.

I like it best one some of the pearls are white, some are golden. When the color is how you like it, pour the liquid over them.  Let it come to a boil and then cover and lower the heat.  Follow the package directions, but I find that it takes about 14 minutes covered, and then a couple of minutes uncovered.  Make sure you stir it often so that it doesn’t stick to the bottom.

When most of the water has evaporated, but the couscous is still very moist, remove from the heat and allow to cool uncovered.

Assemble the salad ingredients in a large, sealable container, add the couscous when it’s cooled.

combine all the dressing ingredients in a lidded jar and shake well.  Pour over salad.

If I’m being completely honest, I would have to say that next time I’d leave the broccoli out.  Also, I didn’t intend to put strawberries in, but a friend brought the most beautiful strawberries over and I just knew they’d be perfect.  (I was right).  Also, next time I’m going to add chopped shallots to the dressing.