Orange-Cardamom Couscous Salad
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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.