Couscous Salad with Radishes and Pine Nuts

By akselden

Ingredients

• 1.5 oz Veggie-Stock Gold + 4 1/2c. water
• 1 t salt
• 3 c. quick-Cook couscous
• 1 1/2 c. fresh orange juice + grated zest of 2 oranges
• 3/4 c. pine nuts, toasted
• 1/2 c. chopped cilantro leaves
• 3 c. thinly sliced radishes
• 1/2 c. vegetable oil
• 2-4 T. apple cider vinegar, as needed
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Bring Veggie-Stock Gold, water and 1 t. salt to a boil in a large saucepan. Add couscous in a steady stream, stirring until all liquid has evaporated, about 2 minutes. Cover and let stand until tender, about 2 minutes more. Pour couscous into a large bowl to cool, separating it with your hands or wooden spoons. When cool, stir in 1 cup of the orange juice, the orange zest, pine nuts, and cilantro. Before serving, add radishes oil, the remaining orange juice, and cider vinegar. Season with salt and pepper and serve.