This bright, citrusy couscous salad (pictured right) is full of flavor from fresh basil and vegetables. Keep in mind that the couscous will expand as it absorbs the Citrus Dressing.
Citrus Dressing
Juice of 1 large orange
Juide of 1 small lemon
1/2 cup extra-virgin olive oil
1/2 teaspoon turmeric
1/4 teaspoon coarse salt
Salad
1 cup whole wheat couscous, dry
2 medium tomatoes, rinsed and diced
3 bell peppers, any color, finely diced
1 (12-ounce) jar marinated artichoke hearts, drained
1 (15.5-ounce) can chickpeas, rinsed and drained
1/2 cup fresh basil, rinsed and chopped
Topping
1 tablespoon roasted, unsalted sunflower seeds
1. Place all the Citrus Dressing ingredients in a small bowl and whisk to blend well.
2. Place the dry couscous in a large bowl, pour the dressing over it and stir well once; set it aside, uncovered, and do not stir again for 10 minutes.
3. Place all the remaining ingredients on top of the couscous and gently stir.
4. Sprinkle with the sunflower seeds, and serve room temperature or chilled.
Recipe courtesy Catherine Katz from the 2018 Oldways Sicily Culinary Tour
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