I first made this side dish when I was making a classic roasted chicken dinner. I wanted to really lighten up the meal with a fresh zingy side. I decided to use couscous as my carb of choice and started adding other ingredients like green onions, baby mixed greens and clementine segments. Then I poured a simple lime mustard vinaigrette and tossed it lightly together. It was the perfect match to my roasted chicken dinner. I know there are some people that don't really like the texture of couscous or find the flavour to be bland, but like other pasta dishes you need bold flavours to make it stand out. The citrus flavour and the mixed baby greens really give this side the feeling that you're eating a nice light salad. Yum!

Serves 3


  • 1/2 cup couscous
  • 1/2 cup hot water
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp chopped fresh oregano
  • 2 green onions, chopped
  • 3 clementines, zested and peeled
  • 2 large handfuls of mixed baby greens
  • juice of one lime
  • 1 tbsp yellow mustard
  • 2 tsp granulated sugar
  • 3 tbsp extra virgin olive oil

1. In a large heat proof bowl, add in the couscous and the 1/2 cup of boiled water. Cover the bowl with a plate or saran wrap for 5 minutes, until the couscous has absorbed all of the water. Fluff the couscous with a fork and season with salt and pepper. Add in the fresh oregano, green onions, zest and segments of the clementine, and the mixed baby greens.

2. In a small bowl, whisk together the lime juice, yellow mustard, sugar and the extra virgin olive oil. Pour it over the bowl of couscous and gently toss all of the dressing and the other ingredients altogether. Serve immediately. Note: if you would like to serve this later then pour in the dressing when serving.

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