Couscous Salad With Oranges Recipes

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

MANDARIN COUSCOUS SALAD

Steps:

• Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour., In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

FRUITY COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

ORANGE COUSCOUS

Steps:

• In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork., Transfer to a large bowl; cool., In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving.

ORANGE AND COUSCOUS SALAD

Steps:

• Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
• Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
• Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
• Mix dressing ingredients together, pour over couscous mixture and stir to combine.
• Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
• Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.

COUSCOUS WITH ORANGE AND ALMONDS

Steps:

• Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
• Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
• Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

COUSCOUS SALAD WITH ORANGES

Steps:

• Prepare couscous as label directs but use broth plus water to equal amount of water called for on label, and do not use margarine or butter or salt. In large bowl, with wire whisk or fork, mix olive oil, orange-juice concentrate, vinegar, mustard, salt, pepper, and 2 tablespoons water. Stir in couscous, garbanzo beans, green onions, and prunes; toss well. Reserve several small spinach leaves for garnish. Tear remaining leaves into bite-size pieces and stir into couscous mixture. Cut peel and white pith from both oranges. Cut 1 orange into slices; cut each slice in half. Cut remaining orange into bite-size chunks. Stir orange chunks into couscous mixture. Spoon couscous salad into large bowl. Garnish with orange slices and reserved spinach leaves. Sprinkle almonds on top. Read more: Couscous Salad - Good Housekeeping

COUSCOUS AND CHICKEN SALAD WITH ORANGE-BALSAMIC DRESSING

Steps:

• Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
• Mix all remaining salad ingredients into cooled couscous.
• Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

ORANGE COUSCOUS SALAD

Steps:

• In large bowl, combine couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in water. Cover and let stand 5 minutes or until liquid has been absorbed.
• Fluff with fork. Add oranges, green onions, parsley, olives and oil. Toss to coat well. Serve immediately.