Orange, Olive & Pine Nut Grain Salad

Orange, Olive & Pine Nut Grain Salad with Curry Yogurt 🍊🌿 This is a bright, practical grain salad for days when you want something fresh but still satisfying: fluffy pearl couscous, juicy orange, briny green olives, toasted pine nuts, soft herbs and a mellow lemon-curry yogurt. It works as a vegetarian lunch, a picnic bowl, or a side for roast chicken, grilled fish, halloumi or sausages. Yield: 4 generous servings or 6 side servings Time: about 25 minutes Ingredients 🛒 For the salad: - 1 cup pearl couscous, giant couscous, or another small quick-cooking grain - 1 1/2 cups vegetable stock or lightly salted water - 2 tbsp olive oil, divided - 2 large oranges - 1/2 cup pitted green olives, sliced or roughly chopped - 1/3 cup pine nuts - 1/2 cup chopped flat-leaf parsley - 1/4 cup chopped mint - 2 spring onions, finely sliced - 1 tbsp lemon juice, plus more to taste - 1/2 tsp ground cumin - 1/4 tsp ground coriander - Pinch of chili flakes, optional - Fine salt and black pepper For the curry yogurt: - 3/4 cup thick Greek yogurt - 1 tsp mild curry powder - 1 tsp honey or maple syrup - 1 tsp lemon zest - 1 tbsp lemon juice - 1 tbsp olive oil - Pinch of salt Method 👩‍🍳 1. Cook the grains. Bring the stock or salted water to a simmer. Add the pearl couscous and cook for 8-10 minutes, or until tender but not mushy. Drain any excess liquid. Toss with 1 tablespoon olive oil and spread on a tray or wide bowl for 5 minutes so the grains cool without clumping. 2. Toast the pine nuts. Put them in a dry frying pan over medium heat for 2-4 minutes, shaking often, until golden and fragrant. Tip them onto a plate right away because they continue to darken in a hot pan. 3. Prepare the citrus. Zest one orange if you want a stronger citrus note, then remove the peel and white pith. Cut the segments away from the membranes, catching any juice in a bowl. Squeeze the leftover membranes over the bowl too. You want a little fresh orange juice to dress the grains. 4. Mix the curry yogurt. Stir Greek yogurt with curry powder, honey, lemon zest, lemon juice, olive oil and a pinch of salt. Taste it. It should be creamy, lightly spiced, lemony and gently sweet, not sharp or dusty. Add a spoonful of water if you want it looser for drizzling. 5. Dress the grains. In a large bowl, toss the couscous with orange juice, lemon juice, cumin, coriander, the remaining olive oil, a pinch of chili if using, salt and black pepper. Add the orange segments, olives, parsley, mint and spring onions. Fold gently so the citrus stays mostly whole. 6. Finish and serve. Spoon the salad onto a shallow platter. Add dollops or ribbons of curry yogurt, then scatter over toasted pine nuts. Finish with extra herbs, black pepper and a tiny drizzle of olive oil. Serving and storage tips 🍽️ Serve slightly warm, room temperature or chilled. For meal prep, keep the curry yogurt and pine nuts separate, then add them just before eating. The dressed grains keep well for 3 days in the fridge. Refresh leftovers with a squeeze of lemon or orange juice and a small drizzle of olive oil. Save this one for picnic lunches, quick dinner sides and colorful make-ahead bowls. More everyday cravings at Tasteloom.club ✨