Orange Couscous Salad Recipes

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ORANGE & FETA GIANT COUSCOUS SALAD



Orange & feta giant couscous salad image

Pile this Middle Eastern-influenced salad onto platters to serve as part of a party spread

Provided by Cassie Best

Categories     Buffet

Time 35m

Number Of Ingredients 12

300g pack giant couscous (available from Merchant Gourmet)
5 oranges , 3 zested
zest and juice 1 lemon
3 tbsp olive oil
3 tbsp harissa
2 tsp ground cinnamon
2 tsp ground coriander
2 small red onions , halved and thinly sliced
2 x 200g packs feta cheese , crumbled into chunky pieces
small bunch mint , leaves picked and chopped
small bunch coriander , chopped
100g bag baby spinach

Steps:

  • Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments - catching any juice in a large bowl. Set the orange segments to one side.
  • When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.
  • Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.

Nutrition Facts : Calories 335 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2 milligram of sodium

COUSCOUS WITH ORANGE AND ALMONDS



Couscous with Orange and Almonds image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 cups instant couscous
2 cups boiling water
1 teaspoon salt, plus more for seasoning
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 medium onion, thinly sliced
1 orange, peeled, segmented and diced
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 head radicchio, shredded
Freshly ground black pepper
Toasted slivered almonds

Steps:

  • Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
  • Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
  • Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ORANGE COUSCOUS



Orange Couscous image

Here's a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, "Anytime I take this to a picnic...the bowl is always the first one emptied!" TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 14

1 cup orange juice
1 cup water
1 teaspoon ground cumin
1 package (10 ounces) couscous
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1/4 cup minced fresh cilantro
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced chives
1 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1/4 cup slivered almonds, toasted

Steps:

  • In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

Nutrition Facts : Calories 206 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 231mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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

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 COUSCOUS SALAD



Orange Couscous Salad image

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

3/4 cup uncooked couscous
2 tablespoons frozen organic orange juice concentrate
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup boiling water
1 can (11 1/2 oz) mandarin orange slices, drained
2 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup pitted and sliced kalamata olives
1 tablespoon olive oil

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

ORANGE AND COUSCOUS SALAD



Orange and Couscous Salad image

Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.

Provided by stormylee

Categories     Oranges

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

175 g couscous
1 bunch spring onion
1 small green bell pepper
10 cm piece cucumbers
175 g chickpeas (canned or cooked)
50 ml sultanas (optional) or 50 ml raisins (optional)
2 oranges
salt
black pepper
lettuce leaf, to serve
of fresh mint, to garnish
150 ml plain yogurt
1 tablespoon chopped of fresh mint
1 orange, zest of

Steps:

  • Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
  • Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
  • Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
  • Mix dressing ingredients together, pour over couscous mixture and stir to combine.
  • Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
  • Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.

Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3

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

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

SMOKED MACKEREL, ORANGE & COUSCOUS SALAD



Smoked mackerel, orange & couscous salad image

Sliced oranges make a refreshing addition to this substantial salad - great for the lunchbox

Provided by Good Food team

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 8

200g couscous - use wholemeal if you can get it
3 oranges , 2 peeled and thinly sliced, 1 juiced
3 tbsp red wine vinegar
1 tsp sugar
3 tbsp olive oil
1 red onion , finely chopped
100g bag watercress , roughly chopped
240g pack peppered mackerel fillets, flaked into large chunks

Steps:

  • Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.

Nutrition Facts : Calories 456 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium

ORANGE COUSCOUS SALAD



ORANGE COUSCOUS SALAD image

Categories     Salad     Fruit

Yield servings

Number Of Ingredients 10

1 (10-ounce) box plain couscous
1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/2 small red onion, finely chopped (about 1/4 cup)
2 oranges
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 cucumber, peeled, seeded, and chopped (about 1 cup)
1 cup golden raisins, currants, or chopped dates

Steps:

  • 1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with plastic wrap, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil and next 3 ingredients. Let cool slightly. 2. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients. Cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.

COUSCOUS SALAD WITH ORANGES



COUSCOUS SALAD WITH ORANGES image

Yield 6

Number Of Ingredients 14

1 cup(s) couscous, (Moroccan pasta)
1 can(s) (13 3/4- to 14 1/2-ounce) chicken broth or vegetable broth
1/4 cup(s) olive oil
1/4 cup(s) frozen orange-juice concentrate, thawed
1/4 cup(s) balsamic vinegar
1 tablespoon(s) Dijon mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1 can(s) (15- to 19-ounce) garbanzo beans, rinsed and drained
3 green onions, chopped
1/2 cup(s) pitted prunes, chopped
1 small (about 1/2 pound) bunch spinach, tough stems removed
2 large navel oranges
1/4 cup(s) sliced almonds, toasted

Steps:

  • Prepare couscous as label directs but use broth plus water to equal amount of water called for on label, and do not use margarine or butter or salt. In large bowl, with wire whisk or fork, mix olive oil, orange-juice concentrate, vinegar, mustard, salt, pepper, and 2 tablespoons water. Stir in couscous, garbanzo beans, green onions, and prunes; toss well. Reserve several small spinach leaves for garnish. Tear remaining leaves into bite-size pieces and stir into couscous mixture. Cut peel and white pith from both oranges. Cut 1 orange into slices; cut each slice in half. Cut remaining orange into bite-size chunks. Stir orange chunks into couscous mixture. Spoon couscous salad into large bowl. Garnish with orange slices and reserved spinach leaves. Sprinkle almonds on top. Read more: Couscous Salad - Good Housekeeping

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