Citrusy Couscous Salad with Broccoli and Feta

Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness. This salad is chock full of vitamins and antioxidants derived from broccoli, oranges, chiles, and fresh herbs.

Makes: 4 servings
Time to cook: 20 minutes

Ingredients

· 1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan

· 3 garlic cloves, grated

· 2 teaspoons light brown sugar

· 1 teaspoon cornstarch

· Kosher salt

· ¾ pound sirloin steak, thinly sliced crosswise

· 3 tablespoons sunflower oil or other neutral oil

· 2 tablespoons soy sauce

· ½ head small green cabbage (about 8 ounces), thinly sliced

· 1 tablespoon sherry vinegar

· 1 tablespoon toasted sesame seeds, crushed with your fingertips

· 2 scallions, thinly sliced

· Cooked rice, for serving

Cooking Instructions

1. To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.

2. In a large, lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.

3. Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

Tip: For the orange half, cut off the bottom tip, then place the center of the orange cut-side down. Starting from the top, use a knife to follow the curve to remove and discard the rind before cutting the fruit into small pieces.

Nutrition per serving
451 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans-fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams fiber; 16 grams protein; 6 grams sugar; 513 milligrams sodium

Recipe by Yasmin Fahr, NY Times Cooking

‍