Mediterranean Couscous Soy Salad
Anne G. Patterson, R.D.
Yield: 8 servings
Portion size: ¾ cup
Orange juice ¼ cup
White wine vinegar ¼ cup
Olive oil 2 tablespoons
Dijon-style mustard 1 tablespoon
Ground cinnamon ½ teaspoon
Cayenne pepper ¼ teaspoon
Green vegetable soybeans, fresh 8 ounces
Olive oil 1 tablespoon
Carrots, finely diced ½ cup
Yellow onion, finely diced 1 cup
Garlic clove, minced 1
Water 2 cups
Dry couscous 1-½ cups (1-10 ounce box)
Mint leaves, cut in thin strips ¼ cup
- For dressing: In medium bowl, whisk together all dressing ingredients; set aside.
- In a 2 or 3-quart pan, heat water and salt to a boil. Stir in couscous, cover pan, and remove from heat and let stand five minutes.
- In a 3 quart pan fill half with water and heat to a boil, toss in fresh whole soybeans and boil for 5 minutes. Remove from water and allow cooling until you can handle them. They will be easy to shell after boiling.
- In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Add diced carrot, onion and garlic and cook another five minutes or until vegetables are tender crisp.
- Fluff couscous with fork and pour into a large bowl. Whisk dressing to re-blend and add it along with the mint and all the vegetables to the couscous. Mix well. Salad may be served immediately while warm or may be covered and refrigerated up to 24 hours and served cold.