Mediterranean Orange & Couscous Salad

Recipe courtesy of Executive Chef Ruben Andrade, University Catering by Sodexho, UC Davis, Davis, California

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Yield: 40 servings

Ingredients:

2 cups Orange Juice

3 cups water

6 cups Couscous

3 bunches Green onion, chopped

3 small Green Bell Peppers, chopped

3 small Zucchini, chopped

3 small Yellow Squash, chopped

2 cups Mandarin Orange sections, drained

For Dressing:

1½ cups natural yogurt

3 tablespoons fresh mint chopped

Grated rind of 1 orange

Directions:

Combine orange juice and water, bring to a boil and add couscous slowly while stirring. Bring back to a boil, reduce heat and simmer for about 15 minutes until couscous is fluffy.  Remove from heat, fluff with fork and allow to cool.  Once cool, add remaining ingredients, toss with dressing just prior to serving and garnish with fresh mint leaves.

Tags: Foodservice, Mediterranean, Salad, University, Vegetarian