Salade de couscous aux agrumes et herbes

Ingredients

Instructions

1. 1

   Bring the water to a boil. Put the couscous in a heatproof bowl with the olive oil and salt, pour over the boiling water, stir once, cover, and let it steam off the heat until tender.

2. 2

   Meanwhile, cut away the peel and pith from the grapefruit and orange, then segment them over a bowl to catch the juices. Squeeze the membranes lightly to extract extra juice for the dressing. Finely chop the parsley and mint, dice the cucumber, and very thinly slice the red onion. Zest the lemon first, then squeeze it.

3. 3

   Toast the flaked almonds in a dry skillet over medium-low heat for 2 to 3 minutes, shaking often, until lightly golden and fragrant. Remove immediately so they do not burn.

4. 4

   Whisk together the olive oil, lemon juice, grapefruit juice, honey, cumin, black pepper, and salt until the dressing looks slightly thickened and emulsified.

5. 5

   Uncover the couscous and fluff it thoroughly with a fork to separate the grains. Spread it briefly in a wide bowl or tray for 5 minutes so the steam can escape; this keeps the salad light rather than clumpy.

6. 6

   Combine the couscous with the cucumber, red onion, parsley, mint, lemon zest, grapefruit segments, and orange segments. Pour over the dressing and toss gently so the citrus stays mostly intact.

7. 7

   Let the salad sit for 10 minutes for the flavors to meld, then taste and adjust with a little more lemon juice or salt if needed. Finish with the toasted almonds and serve slightly cool or at room temperature.

Nutrition per serving

Notes

• •For the best texture, use medium couscous and avoid over-soaking; the grains should be tender but separate.
• •If your red onion tastes very sharp, rinse the sliced onion under cold water and pat dry before adding.
• •This salad is excellent with grilled halloumi, roast chicken, or chickpeas if you want to turn it into a fuller meal.
• •Segmenting the citrus cleanly makes the salad look especially beautiful for serving and filming.

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