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Citrusy Couscous Salad with Broccoli and Feta
Ingredients
  • 1 small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
  • 1 lime, juiced (about 1 tablespoon)
  • 2 teaspoons honey
  • ½ teaspoon ground cumin
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 scallions, thinly sliced
  • 1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
  • 1½ cups pearl couscous
  • 1 medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
  • ½ cup crumbled feta
  • ¼ cup unsalted, dry roasted pistachios, roughly chopped
  • ¼ packed cup fresh mint, basil or parsley, finely chopped
  • Freshly cracked black pepper
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