Citrus Couscous Salad


Winter is a great time for citrus and I’ve been craving something bright and fresh so I came up with this citrus couscous salad.  Like many of my favorite recipes it’s quick, easy, healthy and full of flavor. This couscous dish is great for a make-ahead weekday lunch and it goes really well with salmon, chicken or pork. Mix the vinaigrette into the couscous while it’s still warm to help it really soak into the couscous. Enjoy!

Citrus Couscous
Prep time
Cook time
Total time
Serves: 4 servings
  • 1¼ cup water
  • ¼ teaspoon salt
  • 1 cup whole wheat couscous
  • ⅓ cup slivered almonds, toasted
  • 1 small shallot, diced
  • 1 handful parsley, chopped
  • Zest of 1 lemon
  • Segments of 1 orange, chopped
  • Vinaigrette:
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • ½ teaspoon cumin
  • ¼ cup olive oil
  1. In a medium sauce pan bring water and salt to a boil. Stir in couscous. Turn off heat, cover pan with lid and let sit 5 minutes or until water has been absorbed. Fluff couscous with a fork breaking up any lumps.
  2. Stir in almonds, shallot, parsley, lemon zest and oranges.
  3. In a small bowl whisk vinaigrette ingredients until thoroughly combined.
  4. Pour the vinaigrette over the couscous and stir gently being careful not to crush the orange segments.
  5. Can be served warm, room temperature or chilled.


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