Sunny Anderson’s Simple Summertime Couscous Salad | The Kitchen | Food Network

Sunny mixes up a colorful twist on pasta salad with pearl couscous, cucumber, peppers and her own bright dressing!
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Sunny’s Simple Summertime Couscous Salad
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 25 min (includes chilling time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Dressing:

2 tablespoons orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons olive oil

Salad:

1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Directions

Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.

Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.

Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

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Sunny Anderson’s Simple Summertime Couscous Salad | The Kitchen | Food Network