Summer Couscous Salad

Summer Couscous Salad Recipe

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Penny Burdge


I think I found this recipe in the Parade section of the Sunday newspaper many years ago. Made it first for a "gourmet picnic" and it got rave reviews. It has lots of ingredients - but each one adds a perfect flavor note!

★★★★★ 1 vote
10 Min
10 Min


1 c
fresh orange juice, (not from concentrate)
1 c
1 tsp
olive oil
1/2 tsp
ground ginger
2 c
plain couscous
1 can(s)
mandarin oranges, 15 oz., drained, reserve juice
1 c
peas, frozen and thawed, patted dry
1/2 c
green onions, finely chopped, including some of the green tops
1/2 c
dried cranberries
1/2 tsp
fresh orange zest
cayenne pepper
2 tsp
freshly squeezed lemon juice
2 tsp
olive oil, additional
1/3 c
toasted walnuts, finely chopped


1In a saucepan, bring the water, orange juice, 1 teaspoon olive oil and ground ginger to a boil. Add couscous, stir, remove from the heat and cover. Let rest for 7 minutes.
2Transfer the cooked couscous to a large bowl. Add the mandarin oranges, peas, green onions, cranberries and orange zest. Mix well.
3In a small bowl, whisk together the cayenne pepper, lemon juice, 1/2 cup of the reserved mandarin orange juice and the other 2 teaspoons olive oil.
4Pour the dressing over the couscous mixture and toss until well mixed. Stir in the nuts. Cover with plastic wrap and refrigerate.
5Nutritional information PER serving

230 calories, 3.5g fat, 45 carbs, 7g protein, 4g fiber, 8mg sodium

About Summer Couscous Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tag: Quick & Easy