Best Orange Couscous Salad Recipes

CRAN-ORANGE COUSCOUS SALAD

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.

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

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.

ROASTED CARROT AND BEET SALAD WITH COUSCOUS AND ORANGE

Steps:

• Preheat the oven to 450 degrees F.
• Toss the carrots with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and browned in spots, about 16 minutes.
• Meanwhile, bring 1 1/2 cups water to a boil in a medium saucepan. Add the couscous and 1/2 teaspoon salt, then stir to combine. Cover, reduce the heat to low and simmer until couscous is tender and all the water has been absorbed, about 8 minutes. Stir in the parsley.
• Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl. Set aside.
• Whisk together the vinegar, mustard, oregano, honey, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth and combined. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Toss in the beets, orange segments and roasted carrots until evenly dressed.
• To serve, spoon the couscous into a shallow serving bowl, then top with the salad. Sprinkle with the goat cheese and sunflower seeds.

ORANGE COUSCOUS SALAD

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.

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

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.

ORANGE & FETA GIANT COUSCOUS SALAD

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.

ORANGE AND COUSCOUS SALAD

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.

SMOKED MACKEREL, ORANGE & COUSCOUS SALAD

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.

ORANGE, RAISIN, COUSCOUS SALAD

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.

ORANGE COUSCOUS SALAD

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.

CRAN-ORANGE COUSCOUS SALAD

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.