This warm orange couscous salad is a unique and satisfying way to eat your veggies!
I love this meal. It’s simple, really tasty, and it’s how I like my salads… with carbs thrown in. Couscous salad could be accused of being boring as hell, but not when you throw in warming spices like cinnamon and turmeric to make the couscous cozy. And of course, the orange juice you cook it in really brightens things up!
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You might have seen this post on my Instagram account. I created this recipe for a sponsored post with Florida Orange Juice. Of course, you can use any type of orange juice for this recipe, including freshly squeezed. But the kind in a jug is the most convenient!
If you want a refreshing summery version of couscous try my watermelon couscous salad here too!
ingredients
- olive oil
- pearl israeli couscous
- ground cumin
- ground cinnamon
- ground turmeric
- ground ginger
- sea salt
- orange juice
- medjool dates
- red bell pepper
- red onion
- fresh mint
- fresh cilantro
- dijon mustard
- white wine vinegar
- ground black pepper
- arugula
- roasted salted almonds
how to make orange couscous salad
In a stock pot, toast the couscous in olive oil until light brown.
Add all the spices and continue to toast another minute or so.
Stir in orange juice and salt. Cover the pot with a lid and simmer for 15 minutes.
Stir in dates, red bell pepper, red onion, mint, cilantro, olive oil, dijon mustard, white wine vinegar, and ground pepper.
Plate the warm couscous on a bed of arugula.
Top with chopped roasted and salted almonds.
warm orange couscous salad
This simple and flavorful warm orange couscous salad is a great way to eat your veggies in a truly comforting way!
Servings:
Calories: 298kcal
Instructions
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Heat a pot over medium heat with 1 tablespoon of olive oil. Toast the couscous until light brown for about 3 to 4 minutes.
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Stir in cumin, cinnamon, turmeric, and ginger and toast another minute or two.
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Add orange juice and sea salt, stir to combine and cover with a lid. It will take about 15 minutes for the couscous to cook and absorb most of the liquid.
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Turn off the heat and stir in dates, red bell pepper, red onion, mint, cilantro, 1 tablespoon olive oil, dijon mustard, white wine vinegar, and ground pepper to taste.
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Plate the warm couscous on a bed of arugula for each serving and top with chopped almonds.
Nutrition
Calories: 298kcal | Carbohydrates: 41g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 636mg | Potassium: 653mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2110IU | Vitamin C: 100mg | Calcium: 115mg | Iron: 2mg
