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!
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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.
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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.
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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.
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.
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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.
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- 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.
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.
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Other recipes you might like:
Basmati Rice with Salsa Verde and Almonds
Spicy Turmeric Cauliflower
Orange Cinnamon Rolls
Quinoa and Pea Salad
Orange Ricotta Cheesecake
Let me know if you make this recipe! I’d love to hear what you think about it.
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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!
Scale
Ingredients
- 1 cup orange juice
- ¼ cup olive oil
- 1 cup uncooked instant couscous
- 1/3 cup raisins
- 1/3 cup chopped almonds
- 1/3 cup chopped fresh parsley
- 3 Tbs coriander seeds
- Salt and freshly ground black pepper
Instructions
- In a clean skillet, over low heat, very lightly toast coriander seeds. Be careful not to burn them. Let them cool.
- 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.
- Put couscous, olive oil, salt, and pepper to taste in a medium bowl.
- 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.
- Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
- Check olive oil, salt, and pepper and add more if necessary.
- Serve immediately or cover and keep refrigerated.
- 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.
Keywords: orange couscous, orange coriander couscous
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
coriander seed says
June 27, 2013 at 07:14There 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.
Mahmudul Hasan says
May 6, 2013 at 05:32A yummy delicious recipe.I should definitely try this.
Couscous recipes
YinMom YangMom Allie says
March 27, 2013 at 17:16That couscous looks scrumptious! I can't wait to try your recipe… 🙂
yummychunklet says
March 26, 2013 at 18:09Now that I can eat grains again, this looks delicious!
Heather Schmitt-Gonzalez says
March 26, 2013 at 00:27I 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!