Pearl Couscous with Walnuts, Dried Cherries & Arugula
Packed with quality carbs, antioxidants, and healthy fats, this dish is the perfect pre- or post-workout meal. For additional protein, toss in some roasted chicken or salmon.
|Pearl couscous||1 1/3 Cup (1/2 pound)|
|Orange juice||2/3 Cup|
|Garlic, minced||2-3 cloves (depending on your taste)|
|Orange juice||1/4 Cup|
|Olive oil||2 Tbsp.|
|Red wine vinegar||1 Tbsp.|
|Dried cherries (or dried cranberries or blueberries)||2/3 Cup|
|Celery, diced||2 stalks|
|Baby arugula, finely chopped||3 oz.|
|Walnuts, lightly toasted||1/2 Cup|
|Shallots, peeled & thinly sliced||3|
|White cheddar or Parmesan cheese||2 oz.|
|Salt & Pepper||To taste|
Put the water and the orange juice in a 2-quart saucepan and bring to a boil. Stir in the whole wheat couscous and garlic, cover the pan, and turn the heat down to a simmer. Cook for 20 minutes. Prepare a large baking sheet by covering it with parchment paper. When the couscous is done (it will have absorbed all the liquid), spread it out on the baking sheet to cool.
Whisk together the orange juice, olive oil, and red wine vinegar in a measuring cup. Bring the mixture to a light simmer in a saucepan on the stove, then stir in the cherries and turn off the heat. Let the cherries stand in the liquid for at least five minutes, or until they are glossy, plump, and soft. Drain off the liquid into another cup, and reserve it.
When the couscous is lukewarm to the touch, pick up the parchment paper and slide the couscous off the paper into a large mixing bowl. Take the reserved poaching liquid drained from the cherries, and whisk vigorously until it is combined and emulsified. Stir this into the couscous.
Stir in the steeped cherries, minced celery, arugula, toasted walnuts, and sliced shallots. Taste and season with salt and pepper if needed. Use a sharp vegetable peeler to create thin shavings of the cheese. Toss this with the salad. Serve at room temperature or chilled.
*Recipe courtesy of http://www.thekitchn.com .