Trail of Crumbs: Orange Couscous Salad

Yesterday Thatbaby had his 3 year well-visit with the doctor.  Because of poor planning on my part, I didn't schedule it well so to make my life easier, I worked from home yesterday morning.  I love working from home.  I feel so much more productive and I get so much more done.  Mostly because I don't have the distractions of the phone ringing or knocks on my office door.

And Thatbaby's appointment went really well.  It was one of our shortest and easiest ever.  Height, weight, vitals, and a quick question about teeth and potty training, then the flu nasal mist and we were out of there.  With a sticker of course. 

In order to celebrate our easy breezy day, I'm going to share with you one of my all time favorite easy breezy sides - couscous.  It's easy because you really can't mess it up overcook or undercook it. Just add hot water and cover.  When the water is gone, your side is ready.  I love couscous.  I was pretty excited to see a couscous recipe in Trail of Crumbs.  Especially one that uses fresh oranges from our tree.  I also really like the cucumber which makes it feel fresh and cool.

 Orange Couscous Salad (From Trail of Crumbs)

1 cup water

1 box couscous

1/4 cup olive oil

1 tsp salt

1/2 tsp pepper

1/2 red onion, thinly sliced

2 oranges

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp chopped fresh minut leaves

1 cucumber, pelled, seeded, and chopped

1 cup golden raisins

1. Bring water to a boil.  Pour couscous in large bowl and add water, stir, cover with plastic, and let steam 5 minutes or until couscous is tender.  Fluff with a fork.
2. Stir in olive oil, salt, pepper, and onion.  Let cool.
3. Zest both oranges.  Juice one of the oranges.  Remove white part of second orange and chop.
4. Add zest and chopped orange to couscous.
5. Stir in parsley, mint, cucumber, and raisins.  Cover and chill in the refrigerator 1 hour.
6. Taste and rectify seasoning by adding more salt and pepper, olive oil, and juice before serving.