Citrus Couscous Salad

Karry Hosford

You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 23%
  • Fat: 7.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 7.7g
  • Carbohydrate: 51.4g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 302mg
  • Calcium: 43mg


  • 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


  1. 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.
  2. 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.
  3. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.
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