Summer Couscous Salad

Summer Couscous Salad

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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
  • dash
    cayenne pepper
  • 2 tsp
    freshly squeezed lemon juice
  • 2 tsp
    olive oil, additional
  • 1/3 c
    toasted walnuts, finely chopped

How to Make Summer Couscous Salad


  1. In 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.
  2. Transfer the cooked couscous to a large bowl. Add the mandarin oranges, peas, green onions, cranberries and orange zest. Mix well.
  3. In 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.
  4. Pour the dressing over the couscous mixture and toss until well mixed. Stir in the nuts. Cover with plastic wrap and refrigerate.
  5. Nutritional information PER serving

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

Printable Recipe Card

About Summer Couscous Salad

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

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