SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Couscous Salad in Radicchio Bowls with Champagne-Orange Vinaigrette
Share This:

Couscous Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

I’m not sure what I like best about this salad – the taste or the presentation! This makes a great dish for a light lunch or a special brunch. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Soy Free, Vegetarian.

Salad

  • 1 cup Whole Wheat Pearl Couscous cooked according to package directions, then chilled
  • 1 head Radicchio, leaves gently separated, washed and dried thoroughly
  • 1 Cucumber, seeded and diced into 1/4-inch pieces
  • 1 - 2 Avodacos, diced into 1/4-inch pieces
  • 1 - 2 Oranges (peeled with pith removed and sectioned)
  • 3 Tbsp Parsley, torn or cut into small pieces

Dressing

  • 1/4 cup Orange Juice
  • 1/4 cup Champagne Vinaigrette
  • 1/3 cup Olive Oil
  • 1 Tbsp Dijon Mustard
  • 2 tsp Honey
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, or to taste

Directions

Salad

Step 1

After you've cooked the couscous, chill it until it's cool.

Step 2

Mix the diced cucumber and parsley into the barley. Gently fold in the orange sections and avocado. Add the Champagne-orange dressing, a few tablespoons at a time, and gently toss until all the ingredients are lightly coated.

Step 3

Scoop the mixture into individual radicchio “bowls” and serve on individual place settings.

Dressing

In a medium-sized mixing bowl, combine all the dressing ingredients and whisk together until smooth. Taste and adjust the ingredients slightly, to taste. Chill until ready to use.
Couscous Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

Servings: 4-6

Rating

(Not yet rated)

Products Used in this Recipe

Entrees
Whole Wheat Pearl Couscous

View Details »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Connect With Bob's Red Mill

Sign Up For Our Newsletter