Couscous and Mandarin Orange Salad
with Havarti Cheese
Couscous, mandarin oranges, shredded Havarti cheese, green onion and celery are tossed with a cumin-scented yogurt dressing.
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 and photograph courtesy of Wisconsin Milk Marketing Board, Inc.