Couscous Summer Salad Recipe

Name: Couscous Summer Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup currants; 1/4 cup orange juice; 1/4 cup lemon juice; 1/3 cup canola oil; 1 tablespoon canola oil; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper; 3 cups water; 1 1/2 cups couscous; 1 large carrot, diced; 1 large red bell pepper, seeded and diced; 1/2 small red onion, diced; 1/4 cup finely chopped fresh parsley

Servings: persons

1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1 1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley

1
Place the currants, orange juice, lemon juice, 1/3 cup canola oil, salt, cinnamon, and cayenne pepper in a jar with a tight-fitting lid and shake well.
2
Set aside.
3
Bring the water and 1 Tbsp.
4
canola oil to a boil in a medium saucepan.
5
Stir in the couscous, then remove from the heat, cover, and let stand for about 6 minutes, or until the water is absorbed.
6
Transfer the couscous to a large bowl, fluff with a fork, and let cool.
7
Steam the carrot and bell pepper until they are a bright color, but still crunchy, about 3 minutes.
8
Rinse under cold water to stop the cooking process and add to the couscous.
9
Add the onion and parsley and stir.
10
Shake the dressing again, pour it over the couscous mixture, and stir until well blended.
11
Refrigerate for at least 1 hour.
12
Serve cold.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 cup currants, 1/4 cup orange juice, 1/4 cup lemon juice, 1/3 cup canola oil, and more.

Yes, Couscous Summer Salad 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.

Couscous Summer Salad

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