Best 2 Orange Raisin Couscous Salad Recipes

Discover a tantalizing culinary journey with our Orange-Raisin Couscous Salad, a vibrant and flavorful dish that combines sweet, savory, and tangy notes in perfect harmony. Bursting with the freshness of orange zest and the plumpness of raisins, this delectable salad offers a delightful interplay of textures and tastes.

Alongside our main recipe, we present a delightful collection of additional culinary creations to satisfy every palate. Indulge in the aromatic delights of our Carrot Salad with Citrus Dressing, a refreshing and vibrant dish that showcases the natural sweetness of carrots, complemented by a zesty citrus dressing. Embrace the classic flavors of our Greek Salad, a timeless favorite that blends crisp cucumbers, juicy tomatoes, and tangy feta cheese, all drizzled with a flavorful oregano vinaigrette.

For a taste of the Mediterranean, explore our Mediterranean Chopped Salad, a vibrant medley of fresh vegetables, herbs, and feta cheese, tossed in a zesty lemon-tahini dressing. Experience the bold flavors of our Tabbouleh Salad, a Lebanese classic that combines bulgur wheat, tomatoes, parsley, and mint, all tossed in a refreshing lemon-olive oil dressing.

And for a touch of indulgence, don't miss our Quinoa Salad with Roasted Vegetables, a hearty and satisfying dish featuring roasted sweet potatoes, zucchini, and red onions, tossed with quinoa, chickpeas, and a tangy dressing.

With this diverse collection of recipes, we invite you to embark on a culinary adventure, tantalizing your taste buds with every bite.

Let's cook with our recipes!

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

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

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

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.

ORANGE, RAISIN, COUSCOUS SALAD

Orange, Raisin, Couscous Salad image

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

Ingredients

1 1/2 cups couscous
2 1/4 cups vegetable broth (for a non-vegetarian version, you can use chicken broth. I have done both ways and both are good)
1 cup peas (I used frozen and let them sit out for about 30 min. just to get them to thaw a little bit)
5 green onions, chipped
1/2 cup carrot, sliced thinly at an angle and cooked until just tender
2 celery ribs, sliced
1 cup raisins
1/3 cup orange juice, plus another 1/3
1/4 cup green bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/2 cup almonds
1/3 cup red wine vinegar (or you can use rice vinegar)
1/4 teaspoon turmeric
1 1/2 teaspoons curry powder (I used a little more because we are crazy about curry)
1 teaspoon Dijon mustard

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:

Use fresh, juicy oranges. This will give your salad the best flavor.
Zest the oranges before juicing them. This will add a lot of flavor to your dressing.
Use a variety of raisins. This will give your salad a more complex flavor and texture.
Toast the couscous before cooking it. This will give it a nutty flavor and make it more chewy.
Let the salad cool completely before serving. This will allow the flavors to meld together.
Garnish the salad with fresh herbs, such as mint or cilantro. This will add a pop of color and flavor.

Conclusion:

Orange raisin couscous salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this one a try!