Citrus Couscous Salad

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Citrus Couscous SaladRecipe
Karry Hosford
You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.
8 servings (serving size: 1 cup)


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2 cups fresh orange juice, divided
1/2 cup water
1 teaspoon salt
1 (10-ounce) package couscous (about 1 2/3 cups)
1/2 cup dried apricots, sliced
1/2 cup dried currants
2 tablespoons red wine vinegar
1 cup chopped seeded cucumber
3/4 cup chopped green onions
1/2 cup coarsely chopped pistachios
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice
2 tablespoons extra virgin olive oil


Bring 1 1/2 cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.

Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.

Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.

Created date

March 2003

Nutritional Information

Calories 295
Caloriesfromfat 23 %
Fat 7.4 g
Satfat 1 g
Monofat 4.4 g
Polyfat 1.5 g
Protein 7.7 g
Carbohydrate 51.4 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 302 mg
Calcium 43 mg