Orange-Cardamom Couscous Salad
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Ingredients
- For the dressing
- ½ l Orange juice
- 3 Cardamom
- 2 Tbsps sugar
- 100 milliliters olive oil
- For the couscous salad
- 2 Oranges
- 600 grams Baby carrot (with greens attached)
- salt
- sugar
- 180 grams Couscous
- 400 milliliters Vegetable broth
- 3 Tbsps balsamic vinegar
- 1 sprig Basil
- freshly ground peppers
Preparation steps
For the dressing: Combine the orange juice, cardamom and sugar in a saucepan. Heat until the syrup has reduced to 80 ml (approximately 1/3 cup).
For the couscous salad: Rinse the carrots, trim the green and cook in a pot of boiling salted water for 7 minutes. Drain, rinse with cold water and drain again.
Bring the broth to a boil in a pot. Place the couscous in a bowl. Pour the broth and vinegar over the couscous, and allow to sit until the broth has been absorbed, about 5 minutes.
For the garnish, salad and dressing: Rinse the oranges under hot water, wipe dry and grate some zest for garnish. Peel the remaining oranges and cut into segments. Squeeze the excess juice into a bowl. Stir the juice into the dressing and simmer until reduced slightly.
For garnish: Rinse the basil, shake dry and pluck leaves.
For the dressing: Remove the dressing from the stove and remove the cardamom pods. Add to a blender and pulse, while gradually adding the oil, until thoroughly combined.
For the salad: Fluff the couscous with a fork and place in a bowl. Stir in the carrots and orange segments, and season with 1 pinch each of salt and pepper. Pour the dressing over the couscous and toss to coat.
For serving: Serve garnished with the orange zest and basil.
