Orange Raisin Couscous Salad Recipes

ISRAELI COUSCOUS WITH RAISINS

Israeli Couscous with Raisins image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Cook 2 cups Israeli couscous as the label directs; drain. Saute 1 diced onion in olive oil with a pinch of cinnamon until golden, 5 minutes. Add 1 cup golden raisins and 2 tablespoons water and cook 2 minutes; toss with the couscous and a handful each of sliced almonds and chopped parsley. Season with salt and pepper.

CRAN-ORANGE COUSCOUS SALAD

Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

ORANGE AND COUSCOUS SALAD

Orange and Couscous Salad image

Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas.

Provided by stormylee

Categories Oranges

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

175 g couscous
1 bunch spring onion
1 small green bell pepper
10 cm piece cucumbers
175 g chickpeas (canned or cooked)
50 ml sultanas (optional) or 50 ml raisins (optional)
2 oranges
salt
black pepper
lettuce leaf, to serve
of fresh mint, to garnish
150 ml plain yogurt
1 tablespoon chopped of fresh mint
1 orange, zest of

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.

Nutrition Facts : Calories 561.7, Fat 4.2, SaturatedFat 1.6, Cholesterol 5, Sodium 192, Carbohydrate 123.6, Fiber 15.7, Sugar 40.3, Protein 22.3

ORANGE, RAISIN, COUSCOUS SALAD

Orange, Raisin, Couscous Salad image

Got this from a friend when I was at her house for lunch one day. It was very good and I love curry, I was impressed with this dish. I am always looking for a new and different way to use couscous. Cook time is for setting the raisins aside in the orange juice for 15 minutes and for chill time if you decide to chill it.

Provided by OceanLuvinGranny

Categories < 30 Mins

Time 25m

Yield 1 salad, 4-5 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups couscous
2 1/4 cups vegetable broth (for a non-vegetarian version, you can use chicken broth. I have done both ways and both are good)
1 cup peas (I used frozen and let them sit out for about 30 min. just to get them to thaw a little bit)
5 green onions, chipped
1/2 cup carrot, sliced thinly at an angle and cooked until just tender
2 celery ribs, sliced
1 cup raisins
1/3 cup orange juice, plus another 1/3
1/4 cup green bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/2 cup almonds
1/3 cup red wine vinegar (or you can use rice vinegar)
1/4 teaspoon turmeric
1 1/2 teaspoons curry powder (I used a little more because we are crazy about curry)
1 teaspoon Dijon mustard

Steps:

Combine couscous with broth and bring to boil.
Cover and remove from heat and set aside.
Place raisins in 1/3 c orange juice and set aside for 15 minutes.
Combine carrots (pre cooked until just tender) and peas, green onions and raisins with couscous.
Whisk or blend other 1/3 c orange juice, vinegar, turmeric, curry and Dijon mustard.
Pour over couscous mixture and stir well to combine.
Either serve immediately or chill a little bit before serving.

Nutrition Facts : Calories 525.5, Fat 10, SaturatedFat 0.9, Sodium 117.1, Carbohydrate 96.2, Fiber 10.5, Sugar 28.2, Protein 16.3

ORANGE COUSCOUS SALAD

Orange Couscous Salad image

I love this salad and often take it to potlucks. Sometimes I add a chopped cucumber; sometimes I use black beans instead of chickpeas; and I almost always add a peeled and chopped fresh orange as well. Cooking time is chilling time.

Provided by JeriBinNC

Categories Beans

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups water
1 1/2 cups whole wheat couscous
3/4 teaspoon turmeric
1/4 teaspoon black pepper, freshly ground
1 (16 ounce) can chickpeas, rinsed and drained
1 cup drained canned mandarin oranges
1/2 cup red onion, chopped
1/2 cup raisins
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon grated orange peel

Steps:

Bring water to boil in a 1-qt saucepan over high heat.
Add couscous, turmeric, and pepper.
Remove from heat, cover, and let stand for 5 minutes.
Fluff with a fork and transfer to a large bowl.
Stir in the chickpeas, oranges, onions, and raisins.
In a small bowl, whisk together the lemon juice, oil, and orange peel.
Pour over the salad and toss to mix well.
Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 143.7, Fat 4.1, SaturatedFat 0.6, Sodium 173.9, Carbohydrate 25, Fiber 3.4, Sugar 8.7, Protein 3.4

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