I’ve been on the fence about couscous for some time. I’ve cooked it, and eaten it, and ordered it out, but I was never really smitten with it. While in Disney World a couple of weeks back, my family visited ‘Morocco’, part of the Epcot park, where we had lunch. We ordered a variety of things, and one of our dishes came with a side of couscous, served cold with dried fruits and nuts. A fruity couscous salad – it was delicious! Like slap your mama good, and I was determined to find a way to duplicate it.
I stumbled across several recipes, but most were for warm dishes and just didn’t sound right, and then I found this recipe on AllRecipes.com! BINGO.
I did make a few slight modifications based on some of the comments, but this couscous turned out amazing. There are so many things you could do to change this recipe up, so don’t be afraid to do something a little different. I actually bought my couscous in bulk and didn’t have instructions for cooking it, so I found this great resource for cooking basic couscous. Pin it for later ;)
Serve it up with some chicken tandoori, eat it warm or cold, or heck, have it for breakfast. Seriously. I totally ate it for breakfast.
This recipe does come out a little on the dry side, so if you'd like a more saucy side dish, add more liquid when you're cooking the orange juice and water with the fruit.
2/3 cup dry couscous, prepared as directed on the package
1/3 cup toasted slivered almonds
1/4 cup packed dried apricots, chopped
1/3 cup Craisins (sweetened, dried cranberries) or raisins
1/4 cup water
1/4 orange juice
1/2 teaspoon cumin
1/4 teaspoon cinnamon (optional)
1-1/2 scallions, thinly sliced with greens
1/2 pinch Salt and freshly ground black pepper, to taste
Step by step
- Cook 2/3 cup couscous (subbing in chicken broth for the water for a more savory flavor. If you use lower sodium, fat free, it only adds a few calories per serving) according to package. Set aside.
- In a small saucepan, combine orange juice, water, dried fruits. Cook on medium for about 3-4 minutes. Stir in cinnamon and cumin and remove from heat.
- Toss everything together in one bowl and add almonds, scallions, and salt and pepper.
- Serve immediately, or refrigerate and serve later as a cold salad.
WW PP 6; Calories 224, Fat 4.2g, Cholesterol 0g, Sodium 26 mg, Carbs 40.6g, Fiber 3.8g, Sugars 14.8g, Protein 6.6g
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Category: Breakfast, Main Dish, Salads, Side Dishes, Vegan, Vegetarian
About Christy: Thirty-six year-old wife and mom to BJ (8) and Mia (4). I'm the editor at the Sisterhood, a Feingold mom, I really love to run (really), read, cook amazing things, and photography is my fledging passion. My motivation is motivating other people to realize they can do this whole weight-loss and exercise thing. I'm living proof! View author profile.