Couscous Salad with Papaya
Serves 4 / The large grains of Israeli, or moughrabiye, couscous are about the size of peppercorns and cook in two or three minutes. This vibrant and healthy vegetarian salad is a snap to put together in the morning or the night before. It also makes a refreshing side dish for grilled fish or chicken.
2 tablespoons canola oil
2 tablespoons orange juice
1-1/2 tablespoons rice vinegar
Salt and pepper, to taste
3 cups water
1-1/2 cups Israeli couscous
1-1/2 cups papaya cubes
1 cup diced cucumber, seeds removed
2 tablespoons fresh basil leaves, cut into strips
2 tablespoons fresh mint leaves, cut into strips
1. Combine all dressing ingredients; set aside.
2. Bring water to a boil over high heat in a medium saucepan. Add couscous and reduce heat to a high simmer. Cook for 2 minutes, or until couscous is tender. Drain and rinse under cold water until cool.
3. In a medium bowl, mix papaya, cucumber, basil, and mint. Stir in couscous and add dressing. Blend gently.