On a vibrant summer day, while wandering through a bustling farmer’s market, I stumbled upon an array of stunning citrus fruits. Their colors danced in the sunlight, inspiring me to create a dish that captured the essence of those sun-kissed flavors. Thus, the Sun-Drenched Citrus Couscous Salad was born—a refreshing, zesty dish that showcases the vibrancy of summer and is perfect for picnics or light dinners.
Ingredients
1 cup couscous
1 1/4 cups vegetable broth
1 orange, zested and juiced
1 lemon, zested and juiced
1 grapefruit, segmented
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh mint leaves, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Start by bringing the vegetable broth to a boil in a medium saucepan. Once boiling, remove it from heat and stir in the couscous. Cover the pot and let it sit for about 5 minutes, allowing the couscous to absorb the broth and become fluffy.
While the couscous is soaking, prepare the dressing. In a small bowl, whisk together the orange juice, lemon juice, olive oil, orange zest, lemon zest, salt, and pepper. This citrus dressing will be the heart of your salad, bringing a refreshing zing to every bite.
After the couscous has absorbed the broth, fluff it with a fork and let it cool slightly. In a large mixing bowl, combine the cooled couscous, grapefruit segments, cherry tomatoes, red onion, and fresh mint. Pour the citrus dressing over the mixture and toss gently to combine, making sure everything is well coated.
Finally, sprinkle the crumbled feta cheese on top and give it one last gentle toss. The feta adds a creamy finish that perfectly complements the bright flavors of the citrus and the freshness of the vegetables.
Serve the Sun-Drenched Citrus Couscous Salad chilled or at room temperature. It’s a delightful dish that brings a taste of summer to your table, regardless of the season. Each bite is a burst of flavor, reminiscent of sunny days spent outdoors, laughter, and good company.