Couscous, mandarin oranges,
shredded Havarti cheese, green onion and celery are tossed with
a cumin-scented yogurt dressing.
Couscous
and Mandarin Orange Salad with Havarti Cheese
- 1 1/2 cups couscous
1 cup nonfat plain yogurt
1 (10-ounce) can Mandarin orange sections, drained (reserve 1/3
cup liquid)
1 teaspoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/3 cup green onions, thinly sliced
1/3 cup celery, chopped
1 cup (4 ounces) Wisconsin Havarti Cheese, shredded - divided
use
Bibb or Boston lettuce leaves
- In medium saucepan, bring
2 cups water to a boil; stir in couscous. Cover and set aside
for 5 minutes.
- Meanwhile, in large bowl,
whisk together yogurt, reserved orange liquid, oil, cumin and
salt.
- Fluff couscous with a
fork, and add to yogurt mixture. Stir in orange sections, scallions,
celery and 1/2 cup cheese; toss to combine. Cover and refrigerate
until ready to serve.
- To serve, place lettuce
leaves on a serving platter. Mound couscous mixture on top, and
sprinkle cheese over the salad.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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