The idea for this sweet chili couscous salad came about after a trip to my local Trader Joe's, where I discovered a box of frozen mahi-mahi burger patties that could be grilled, broiled or baked. Even a food blogger has busy days, so this was a find that I could easily bake in my toaster oven for just 8 minutes per side. A bit of Mae Ploy sweet chili sauce and side of steamed vegetables would have been fine accompaniments, but I knew I could create a wonderful side dish with just a teensy bit more effort.
And so came about this tasty warm salad. The flavors in the dressing are sweet and mildly sour, pairing well with delicately flavored proteins including chicken, most fish and tempeh. Served alone, it is a hearty and filling dish.
juice of 1 orange or 1/4 cup orange juice
1/2 teaspoon rice vinegar
1 tablespoon orange marmalade
1 tablespoon sweet chili sauce, (recommend Mae Ploy)
1 tablespoon freshly grated ginger
1 teaspoon low sodium tamari sauce
1 garlic clove, minced
1 cup Israeli couscous
1 tablespoon sesame or extra virgin olive oil
1 large carrot, grated
1/4 cup raisins
2 scallions, chopped
salt to taste
Pour or squeeze the orange juice into a liquid measuring cup. Add all of the remaining ingredients, mix well and set aside.
Bring 1 and 1/4 cups of water to a boil in a small sauce pot. Add the couscous, reduce the heat, cover and simmer for 8 minutes. Remove from heat and stir in the oil, gently breaking up any clumps. Add the carrot, raisins, scallion and salt. Mix in the dressing and serve. Refrigerate any leftovers for up to 3 days.
Yield: 4 servings