Best 5 Orange Couscous Salad Recipes
Escape the mundane with a culinary expedition to the heart of North African cuisine. Discover the vibrant Orange Couscous Salad, a tantalizing symphony of flavors and textures that will awaken your palate. This delightful salad combines the nutty sweetness of couscous with the harmonious blend of zesty orange, refreshing mint, and crisp vegetables. Embark on a culinary adventure with these delectable variations:
1. **Orange Couscous Salad:** A classic rendition featuring the perfect balance of sweet, savory, and tangy flavors.
2. **Orange Mint Couscous Salad:** Experience a burst of freshness with the addition of aromatic mint, elevating the salad to a new level of flavor.
3. **Orange Feta Couscous Salad:** Indulge in a delightful twist with crumbled feta cheese, adding a touch of saltiness and creaminess to the mix.
4. **Orange Pomegranate Couscous Salad:** Add a touch of elegance and nutrition with the inclusion of vibrant pomegranate arils, creating a visually stunning and flavor-packed salad.
5. **Orange Pistachio Couscous Salad:** Elevate the salad with the nutty crunch of pistachios, adding a textural contrast and a touch of sophistication.
Get ready to savor the exquisite flavors of North Africa with these Orange Couscous Salad recipes, promising an unforgettable culinary experience.
CRAN-ORANGE COUSCOUS SALAD
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.
Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.
COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING
Categories Salad Bean Chicken Citrus Olive Pepper Poultry Quick & Easy Dinner Lunch Legume Chickpea Bell Pepper Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 11
Steps:
- Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
- Mix all remaining salad ingredients into cooled couscous.
- Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.
ORANGE COUSCOUS SALAD
Olives, oregano and oranges combine to make a light, fresh dressing for delicate couscous. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, combine couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in water. Cover and let stand 5 minutes or until liquid has been absorbed.
- Fluff with fork. Add oranges, green onions, parsley, olives and oil. Toss to coat well. Serve immediately.
Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 0 g
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
A salad, modeled on a traditional North African one, that is great for buffets. The salad is modeled on a traditional North African salad of oranges, onions and olives. I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous. You could serve it on its own, but it is a shame to leave so much juice behind in the bowl, and the couscous soaks it up in a delicious way. The dish is a great idea for buffets as it stands up well over the course of a few hours.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water. Let sit until all of the water has been absorbed by the couscous, stirring every once in a while. Cover the bowl with a plate and place in the microwave. Microwave for 3 minutes. Carefully remove from the microwave (the bowl will be hot). Uncover and fluff with forks. Set aside.
- In a small bowl or measuring cup, whisk together the ingredients for the dressing.
- Remove tough outer layers of the fennel bulb and discard. Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can. Place in a bowl and toss with half the dressing and the chopped olives.
- Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer. Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
- Cut away the peel and pith from the oranges and slice into thin rounds. Tip any juice that runs out of the oranges as you are working with them over the fennel. Arrange the orange slices over the fennel.
- Drizzle the remaining dressing over the oranges. Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 547 milligrams, Sugar 5 grams
ORANGE, RAISIN, COUSCOUS SALAD
Got this from a friend when I was at her house for lunch one day. It was very good and I love curry, I was impressed with this dish. I am always looking for a new and different way to use couscous. Cook time is for setting the raisins aside in the orange juice for 15 minutes and for chill time if you decide to chill it.
Provided by OceanLuvinGranny
Categories < 30 Mins
Time 25m
Yield 1 salad, 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Combine couscous with broth and bring to boil.
- Cover and remove from heat and set aside.
- Place raisins in 1/3 c orange juice and set aside for 15 minutes.
- Combine carrots (pre cooked until just tender) and peas, green onions and raisins with couscous.
- Whisk or blend other 1/3 c orange juice, vinegar, turmeric, curry and Dijon mustard.
- Pour over couscous mixture and stir well to combine.
- Either serve immediately or chill a little bit before serving.
Nutrition Facts : Calories 525.5, Fat 10, SaturatedFat 0.9, Sodium 117.1, Carbohydrate 96.2, Fiber 10.5, Sugar 28.2, Protein 16.3
Tips:
- For the best results, use fresh, ripe oranges. This will give your salad a brighter flavor.
- If you don't have fresh oranges, you can use 1 cup of orange juice concentrate diluted with 1/2 cup of water.
- To make the salad ahead of time, cook the couscous and chill it. Then, add the remaining ingredients just before serving.
- This salad is also a great way to use up leftover chicken or shrimp.
- For a vegan version of the salad, omit the chicken and use vegetable broth instead of chicken broth.
Conclusion:
Orange couscous salad is a refreshing and flavorful dish that is perfect for a summer luncheon or picnic. It is also a healthy and nutritious meal that is packed with vitamins and minerals. With its vibrant colors and delicious taste, this salad is sure to be a hit with everyone who tries it.
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