Best Orange Raisin Couscous Salad Recipes

MOROCCAN COUSCOUS SALAD

Moroccan Couscous Salad image

This easy and flavor-packed Moroccan Couscous Salad is vibrant, colorful, and fresh. Made with tender couscous, roasted veggies, chickpeas, raisins, carrots, parsley, almonds, and a delicious cumin and coriander spiced dressing.

Provided by Tania

Time 45m

Number Of Ingredients 22

Ingredients

1 1/2 cups couscous ((not Israeli couscous))
1 tablespoon olive oil
1 3/4 cups chicken or vegetable broth
1/2 teaspoon ground turmeric
1/2 cup raisins
1 red bell pepper, diced
2 cups diced eggplant
1 small red onion, diced
1 medium zucchini, diced
4 cloves garlic, minced
Olive oil
Salt and pepper
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
2 medium carrots, grated ((use a box grater))
1 can (14 oz) chickpeas, drained and peeled ((see note below))
1/2 cup chopped Italian parsley, plus more if desired
1/2 cup slivered almonds

Steps:

Preheat oven to 450 degrees F.
Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

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

FRUITY COUSCOUS SALAD

Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories Salad Pasta Salad Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

ORANGE AND COUSCOUS SALAD

Orange and Couscous Salad image

Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.

Provided by stormylee

Categories Oranges

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

175 g couscous
1 bunch spring onion
1 small green bell pepper
10 cm piece cucumbers
175 g chickpeas (canned or cooked)
50 ml sultanas (optional) or 50 ml raisins (optional)
2 oranges
salt
black pepper
lettuce leaf, to serve
of fresh mint, to garnish
150 ml plain yogurt
1 tablespoon chopped of fresh mint
1 orange, zest of

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.

Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3

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.