Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Yield: 4 to 6 servings
Ingredients for the salad
- 3/4 cup wheat semolina (couscous)
- 1/2 cup orange juice
- 1/4 cup vegetable broth
- 1 can of red beans (540 ml), rinsed and drained
- 2 small oranges, peeled and chopped
- 1 1/2 cups baby spinach, chopped
- 3/4 cup fresh dill, chopped
- Salt pepper
Ingredients for the vinaigrette
- 3 tbsp. tablespoon of store-bought mayonnaise (or plain Greek yogurt)
- 1 C. tablespoon of olive oil
- The juice and zest of 1/2 large lemon
- 1 C. Tabasco sauce
- Salt pepper
Preparation
- 1. Cook the wheat semolina in the orange juice and the broth. Pour into a salad bowl and let cool for a few minutes.
- 2. Meanwhile, whisk all the ingredients for the vinaigrette, season well and set aside.
- 3. Add all the remaining ingredients to the salad, then finish with the vinaigrette. Mix, season well and serve.
Source: recipe by Sophie Ducharme.
Published in The Press+ on November 23, 2017.