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    Home » Recipes » Grains & Legumes

    Published: Mar 24, 2013 · Modified: Aug 15, 2022 by Paula Montenegro · Income from ads and affiliate links 44 Comments

    Orange, Raisin and Almond Couscous

    Jump to Recipe

    Get ready for a different couscous summer salad, bursting with flavor and crunchiness from the orange and almonds. The addition of coriander seeds is genius!

    Plate with Orange Almond Couscous, forks, cream surface, orange and bowl in background.

    I'm a baker, so I'm the appointed dessert maker by default in every friend's gathering. But every once in a while, I like to contribute a side dish.

    I made this orange raisin couscous with almonds and coriander a few months ago for the first time. In an effort to use up all my grains and seeds I looked for an easy recipe to use it.

    This popped up immediately. I was with my mother at the time, and we devoured it.

    So when a new get-together with my friends came up, I decided to make this dish, not telling them about the coriander, of course. 

    They got a healthy and flavorful side dish of couscous when they were expecting a dessert like chocolate raspberry tart or the chocolate velvet ice cream with cherry sauce.  It's always chocolate with them.

    Two image collage showing mortar with coriander seeds and plate and bowl with couscous.
    Table of Contents Hide
    About coriander seeds
    About couscous
    Related recipes you might like:
    Orange, Raisin and Almond Couscous

    About coriander seeds

    • Coriander seeds (image above, left) are round and brownish, the seed part of the plant that also gives us fresh coriander, the herb that is so popular. Here is a more nerdy explanation, the kind I like to read.
    • They are sold in most supermarkets and can be bought online, of course.
    • They can be ground with a mortar and pestle (image above, left) or in a nut grinder, or coffee seed grinder which is what I use.
    • A good way to make them more fragrant and flavorful is to lightly toast them before grinding them. I use my pancake skillet for that.
    Mound of raisin couscous on a plate, an orange in the background.

    This recipe made me discover coriander as a seed, the kind that is generally used lightly toasted and crushed in a mortar. So far, I had only been using it whole in curries, where it got mixed with the coconut milk flavor and the other spices and it was just one more ingredient.

    Here it's the supporting actor, and it takes the prize no doubt.

    Glass bowl with raisin couscous on beige cloth. Orange and almonds around.

    About couscous

    Couscous are tiny rounds of crushed semolina, or durum wheat, a type of grain mostly used for making bread and pasta.

    It's such an easy grain to make there really is no excuse.

    • How to 'cook' couscous: you simply cover it with boiling water or other liquid (today we're using orange juice for example) and in about 5 minutes the liquid is absorbed and the couscous is cooked.

    The mix of orange and raisins gives it a slight sweetness that is balanced by the coriander and the parsley. And then you get the crunchy almonds.

    A wonderful side dish, or in my case, a light lunch or dinner when I'm alone.

    Two plates with Orange Couscous on cream surface, forks, loose almonds.

    Related recipes you might like:

    • Basmati Rice with Salsa Verde
    • Sesame Peas and Green Beans
    • Linguini with Cauliflower Pesto

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    A glass bowl with raisin couscous on a beige cloth.

    Orange, Raisin and Almond Couscous

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    This is a different couscous summer salad, bursting with flavor and crunchiness from the orange and almonds. The addition of coriander seeds is genius!

    • Total Time: 25 minutes
    • Yield: 4 servings

    Ingredients

    Units
    • 1 cup orange juice
    • ¼ cup olive oil
    • 1 cup uncooked instant couscous
    • ⅓ cup raisins
    • ⅓ cup chopped almonds
    • ⅓ cup chopped fresh parsley
    • 3 Tbs coriander seeds
    • Salt and freshly ground black pepper

    Instructions

    1. In a clean skillet, over low heat, very lightly toast coriander seeds. Be careful not to burn them. Let them cool.
    2. Transfer to a mortar and crush with the pestle. You can also grind them in a seed or coffee bean grinder. But don't turn them into a powder.
    3. Put couscous, olive oil, salt, and pepper to taste in a medium bowl.
    4. In a small saucepan heat orange juice with the raisins and bring to a boil. Immediately pour it over couscous to cover. Cover the bowl and let stand 5 minutes. It should've absorbed the liquid.
    5. Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
    6. Check olive oil, salt, and pepper and add more if necessary.
    7. Serve immediately or cover and keep refrigerated.
    8. Take out a half hour before serving.

    Notes

    Coriander seeds:

    • They are sold in most supermarkets and can be bought online, of course.
    • They can be ground with a mortar and pestle (image above, left) or in a nut grinder, or coffee seed grinder which is what I use.

    About couscous

    • You can buy it online here.
    • How to 'cook' couscous: you simply cover it with boiling water or other liquid (today we're using orange juice for example) and in about 5 minutes the liquid is absorbed and the couscous cooked.
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 5
    • Category: Side dishes
    • Cuisine: International

    Keywords: orange couscous, orange coriander couscous

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Originally from Let the Flames Begin, by C.Schlesinger and J.Willoughby, via The Best American Recipes 2003-04, by F.McCullough and M.Stevens

    More Grains & Legumes

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    • Lentil Stew
    • Jalapeno Cheddar Cornbread
    • Easy Lentil Burgers

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. coriander seed says

      June 27, 2013 at 7:14 am

      There is nothing I would do to change this bursting with flavor orange, raisin and almond couscous except perhaps to change the name to include coriander.

      Reply
    2. Mahmudul Hasan says

      May 06, 2013 at 5:32 am

      A yummy delicious recipe.I should definitely try this.
      Couscous recipes

      Reply
    3. yummychunklet says

      March 26, 2013 at 6:09 pm

      Now that I can eat grains again, this looks delicious!

      Reply
    4. Heather Schmitt-Gonzalez says

      March 26, 2013 at 12:27 am

      I am a little bit addicted to couscous...I like to make a huge amount and be alone with the bowl! This is a delicious combination, I will have to try it for lunch this week since I have everything I need to make it!

      Reply
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