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Couscous Citrus Salad with Pistachios is a healthy, delicious side dish combining couscous cooked in fresh-squeezed orange juice then tossed with cucumber, dried apricots, currents, scallions, fresh mint and pistachios. It can be served chilled or at room temperature and pairs nicely with fish, chicken or any protein. It also makes for a perfect light lunch.
I use to make a version of this Citrus Couscous salad years ago, but it was cloyingly sweet. I modified the ingredients and the process to create an easy, delicious, fresh side dish that’s a winner!
Couscous is a nutrient-dense carbohydrate that’s low in calories and fat, contains fiber, is rich in selenium, has protein and B vitamins. It’s also high in potassium, zinc and magnesium-a healthful food that you can feel comfortable including as part of a well-balanced diet.
Couscous does contain gluten, so not suitable for everyone. (Quinoa is a good gluten-free substitute for the couscous but you will need to refer to the cooking times on the package).
You’ll definitely want to bookmark this recipe page for summer and all year round- It’s that yummy!
Tip:The longer the prepared salad is refrigerated-the better the flavors will merge.
Reviews:
COOK TIME 30 minutes
Course Lunch, salad, Side
Cuisine American, Vegan
Serving 8 people
Ingredients:
| 1. | 1/2 cup fresh squeezed orange juice |
| 2. | 1/2 cup water |
| 3. | 1/4 teaspoon himalayan salt |
| 4. | 3/4 cup couscous |
| 5. | 3/4 cup peeled, seeded and diced cucumber |
| 6. | 1/4 cup chopped dried apricots |
| 7. | 1/4 cup dried currents (optional) |
| 8. | 1/4 cup chopped scallions (green onions) |
| 9. | 1/4 cup packed fresh mint leaves torn or chopped |
| 10. | 3 tablespoons coarsely chopped pistachios |
| 11. | 3 tablespoons red wine vinegar |
| 12. | 2 tablespoons extra virgin olive oil |
| 13. | Zest from 1/2 a lemon |
Directions:
Prepare Couscous.
In a small saucepan combine the orange juice, water and salt. Bring to a boil over high heat. Remove from the heat and whisk in the couscous. Cover and let stand for 5 minutes. Fluff the couscous with a fork and then transfer it to a large bowl. Let it cool completely.
Chop Veggies, Dried Fruit and Pistachios.
While couscous is cooling, peel, seed and dice cucumber, set aside.
Chop scallions, fresh mint and dried apricots, set aside.
Chop pistachios, set aside.
Prepare Dressing.
Combine red wine vinegar, extra virgin olive oil and a pinch of salt in a small bowl, and blend together.
Combine All Ingredients.
Once couscous is completely cooled add cucumbers, scallions, dried apricots, currents, and mint.
Add Dressing, Lemon Zest and Pistachios.
Drizzle on the dressing and lemon zest and gently toss to coat.
Sprinkle pistachios on top.
Season with additional salt and pepper.
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