I've made this dish many times in the summer as a side dish with grilled fish and chicken and it's very popular. I've used a variety of dried fruit including craisins and packages of mixed fruit but I don't think I've ever used currants because I don't have them on hand and don't use them for much else. I also typically use hazelnuts rather than pistachios since they're easy to find already shelled. This is a regular summer recipe for me.
Citrus Couscous Salad
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)
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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
- 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.
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Citrus Couscous Salad Recipe at a Glance