1 1/2 cups uncooked couscous
1/8 teaspoon salt
12 ounces cooked, thinly sliced baked Virginia ham, cut in 1/2-inch wide strips (about 1 1/2 cups)
OR
12 ounces smoked turkey, cut in 1/2-inch wide strips (about 1 1/2 cups)
1 (6-ounce) bag radishes, halved or quartered (about 1 1/2 cups)
2 medium oranges, cut into segments with juice (about 2/3 cup segments and juice)
2/3 cup prepared honey-mustard salad dressing
1/2 cup thinly sliced green onions (scallions)
1/4 teaspoon ground black pepper
Servings: 4
In a medium saucepan, bring 1 1/2 cups water to a boil. Add couscous and salt; stir well and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork and transfer to a serving bowl; cover loosely with a sheet of waxed paper; cool to room temperature, about 15 minutes, or refrigerate for faster cooling. Stir in ham, radishes, orange segments and the juice, honey-mustard dressing, green onions and pepper. Toss gently. Serve at room temperature or chilled.
Yield: 7 cups
1/8 teaspoon salt
12 ounces cooked, thinly sliced baked Virginia ham, cut in 1/2-inch wide strips (about 1 1/2 cups)
OR
12 ounces smoked turkey, cut in 1/2-inch wide strips (about 1 1/2 cups)
1 (6-ounce) bag radishes, halved or quartered (about 1 1/2 cups)
2 medium oranges, cut into segments with juice (about 2/3 cup segments and juice)
2/3 cup prepared honey-mustard salad dressing
1/2 cup thinly sliced green onions (scallions)
1/4 teaspoon ground black pepper
Servings: 4
In a medium saucepan, bring 1 1/2 cups water to a boil. Add couscous and salt; stir well and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork and transfer to a serving bowl; cover loosely with a sheet of waxed paper; cool to room temperature, about 15 minutes, or refrigerate for faster cooling. Stir in ham, radishes, orange segments and the juice, honey-mustard dressing, green onions and pepper. Toss gently. Serve at room temperature or chilled.
Yield: 7 cups
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