Couscous Salad With Oranges Recipe

Name: Couscous Salad With Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
Spoon couscous salad into large bowl. Garnish with orange slices and reserved spinach leaves. Sprinkle almonds on top.
5
Read more: Couscous Salad - Good Housekeeping

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Couscous Salad With Oranges falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous Salad With Oranges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions