Peppery watercress isn't just for tea sandwiches anymore. It makes the perfect salad leaf if you snap off the most tender stalks and leaves to toss with dressing just before serving. Turn this appetizer or side salad into a hearty meal by topping it with a salmon fillet or chicken breast.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2012
MethodWhisk together oil, vinegar, mustard, honey, salt and pepper. Set dressing aside.
Cut tops and bottoms off oranges, slice away peel and white pith. Working over bowl, cut between fruit and membranes to release segments into bowl; squeeze juice from remaining membranes into bowl.
Strain juice from oranges into liquid measure. Add enough water to make 1-1/3 cups. Pour into small saucepan and bring to boil.
Place couscous in clean bowl; pour boiling orange juice mixture over couscous and cover with plastic wrap. Let stand until liquid is absorbed, about 5 minutes. Fluff with fork and toss with 1/4 cup of the dressing. Spread in serving dish.
In large bowl, toss together watercress, onion, oranges and remaining dressing. Arrange on couscous. Gently break apart cheese; sprinkle over top.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 245 mg
- Sugars 8 g
- Protein 13 g
- Calories 437.0
- Total fat 18 g
- Potassium 311 mg
- Cholesterol 7 mg
- Saturated fat 4 g
- Total carbohydrate 60 g
- Iron 19.0
- Folate 13.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 62.0