Best 5 Orange Couscous Salad Recipes

Orange couscous salad is a refreshing and flavorful dish that is perfect for summer gatherings or as a light and healthy lunch. The combination of orange zest and juice, fresh herbs, and toasted almonds adds a bright and tangy flavor to the fluffy couscous. This salad can be served warm or cold and can be easily customized with your favorite vegetables, nuts, and fruits. Here are a few tips for making the best orange couscous salad: use high-quality couscous, toast the almonds for extra flavor, and use fresh oranges for the best flavor.

Here are our top 5 tried and tested 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.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Couscous and Chicken Salad with Orange-Balsamic Dressing image

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

Ingredients

4 1/2 cups water
3 cups (2 10-ounce boxes) couscous
1 cup dried currants
1 3-pound roasted chicken, skinned, boned, cut into bite-size pieces
1 1/2 cups diced drained roasted red bell peppers (from jar)
1 15 1/2-ounce can chick-peas (garbanzo beans), rinsed, drained
1 cup chopped pitted Kalamata olives
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
Orange-Balsamic Dressing
Romaine lettuce leaves

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

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

Ingredients

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

FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS

Fennel and Orange Salad With Black Olives on a Bed of Couscous image

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

Ingredients

3 tablespoons fresh lemon juice
Salt to taste
1 1/2 teaspoons mild honey or sugar
1 teaspoon crushed cumin seeds
6 tablespoons extra virgin olive oil
Pinch of cayenne (optional)
1 cup couscous
Salt to taste
2 medium fennel bulbs (about 1 1/4 pounds), quartered and cored
2 tablespoons chopped imported black olives (about 1/2 ounce), plus 12 imported black olives, pitted and halved
4 navel oranges or 6 to 8 Valencia oranges (depending on the size)
Chopped fresh parsley or fennel fronds for garnish

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

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 oranges: Fresh oranges provide the best flavor for this salad. If you don't have fresh oranges on hand, you can use orange juice, but the flavor will be less bright.
Choose the right couscous: There are many different types of couscous available, but not all of them are suitable for this salad. Look for a medium-grain couscous that will hold its shape when cooked.
Don't overcook the couscous: Couscous only takes a few minutes to cook, so be careful not to overcook it. Otherwise, it will become mushy and unpleasant.
Let the salad cool before serving: This salad is best served cold, so let it cool for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

This Orange Couscous Salad is a healthy and refreshing dish that is perfect for a summer picnic or potluck. It is also a great way to use up leftover oranges. The salad is made with a variety of fresh ingredients, including oranges, cucumbers, tomatoes, and mint. It is dressed with a simple vinaigrette made with olive oil, lemon juice, and honey. This salad is a great source of vitamins and minerals, and it is also low in calories and fat. If you are looking for a healthy and delicious salad to add to your summer menu, this Orange Couscous Salad is a great option.