Best Pistachio And Citrus Couscous Salad Recipes

ORANGE PISTACHIO COUSCOUS

Steps:

• Preheat the oven to 325°F.
• Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned. Let cool.
• Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed. Add the cumin, coriander, salt, and pepper and stir and fluff with a fork. Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
• Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios and mix well, then do a FASS check. You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors.
• Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
• This dish benefits from being made ahead of time. The flavor deepens as it sits.
• Store in an airtight container in the refrigerator for 4 days.
• (per serving)
• Calories: 265
• Total Fat: 10.3g (1.3g saturated, 5.9g monounsaturated)
• Carbohydrates: 40g
• Protein: 7g
• Fiber: 6g
• Sodium: 435mg

PISTACHIO AND CITRUS COUSCOUS SALAD

Steps:

• In medium saucepan, bring orange juice, water and salt to a boil.
• Remove from heat and whisk in couscous. Cover and let stand for 5 minutes. Fluff with a fork. Transfer to a large bowl and let cool completely.
• In small bowl, combine lemon zest and lemon juice and oil.
• To the couscous, add cucumber, apricots, green onion and mint. Add dressing and toss to coat.
• Sprinkle with pistachios.

CITRUSY COUSCOUS SALAD WITH BROCCOLI AND FETA

Steps:

• To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
• In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
• Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

LEMON-PISTACHIO ISRAELI COUSCOUS

Steps:

• 1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
• 2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.