This is a unique and flavorful Moroccan couscous salad, citrusy and crunchy. And incredibly easy, as 'cooking' this grain takes 5 minutes! It can be customized with different add-ins besides the orange, coriander, and raisins. It can be made ahead, making a fantastic light lunch or addition to a buffet table.
A hearty grain salad
This couscous is a bright and fresh grain salad with sweet and crunchy add-ins that contribute a lot to the final dish.
It's such an easy grain to make that there is no excuse.
It has a light, fluffy texture and a slightly nutty flavor that makes it a versatile ingredient in many dishes, especially during hot weather months as it's an excellent side dish or light lunch and a perfect addition to a barbecue table, potluck, or outdoor gathering.
The orange juice and raisins give it a slight sweetness, which is balanced by the coriander and parsley. Then you get the crunchy almonds. It's a unique grain salad.
The grain is semolina, and we love it. Remember the semolina bread recipe? One of our most popular ones.
What type of couscous should you use?
Use the regular type, which has the smallest grain. You don't need to cook it, except to put it in a bowl and add boiling water.
There is a larger one (called Israeli or pearl couscous) that needs more liquid and has a different bite. You can use them (cook according to the package's directions), but it's not the one we're talking about today.
Ingredient list
- Couscous: this recipe uses the regular type (not pearl or Israeli).
- Orange juice: fresh is always recommended.
- Coriander seeds.
- Oil: I always use olive oil, but it works with sunflower or other neutral one.
- Almonds: I use sliced almonds due to their incredible crunch, but you can use coarsely chopped whole ones if that's all you have available.
- Dried fruit: a mix of dark and light raisins and dried apricots works wonderfully well. You can substitute some of them with craisins, dried figs, dates or other fruit you have available. Make sure they're fresh and plump.
- Fresh parsley or cilantro.
- Salt.
- Black pepper.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to cook regular couscous
You'll be using the same measuring container (cup for example) for the grain and the liquid.
- Measure 1 cup of couscous and place it in a medium bowl.
- Add salt and pepper, and stir to combine.
- Boil water and add the same amount to the couscous (1 cup in this case). It must be boiling, not just very hot.
- Add a drizzle of olive oil, mix lightly, cover (I use a plate or lid from a pot), and let it stand for 5 minutes. It will completely absorb the liquid.
- Fluff with a fork to break up any clumps and separate the grains. Let it cool down before adding the rest of the ingredients, fluffing a few more times.
- If it doesn't absorb all the liquid, drain after fluffing, before you add the rest of the ingredients.
You can use other liquids like broth and butter instead of oil.
About coriander seeds
This recipe made me discover coriander as a seed that is generally used lightly toasted and crushed in a mortar.
So far, I have only used it whole in curries, where it is mixed with the coconut milk and the other spices, and it is just one more ingredient.
Here it's a supporting actor, and it takes the prize in my opinion.
- Coriander seeds 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're sold in most supermarkets, and you can buy coriander seeds online.
- They can be ground with a mortar and pestle, a nut grinder or a coffee seed grinder, which is what I use.
- You can lightly toast them before grinding them to make them more fragrant and flavorful. I use my pancake skillet for that.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Couscous Salad (Moroccan-Style)
Click the stars to Rate this Recipe!
Ingredients
- 1 cup orange juice
- ¼ cup olive oil
- 1 cup uncooked instant couscous
- ⅓ cup raisins
- 2 dried apricots, coarsely chopped
- ⅓ cup chopped almonds
- ⅓ cup chopped fresh parsley or cilantro
- 3 tablespoons of coriander seeds
- Salt and freshly ground black pepper
- Lemon wedges, optional to serve
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 the couscous, olive oil, salt, and pepper to taste in a medium bowl. Stir to combine. It will be uneven.
- In a small saucepan, heat the orange juice with the raisins and bring to a boil.
- Immediately pour over couscous to cover. Cover the bowl with a lid or plate, and let stand 5 minutes. It should absorb the liquid.
- Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
- Add extras if using any of them. You can use them raw or roasted. Cut them in small bites.
- Check olive oil, salt, and pepper and add more if necessary.
- Serve immediately with parsley leaves, a drizzle of olive oil and lemon wedges, or cover and keep refrigerated. Take it out a half hour before serving so it's not too cold.
Notes
Adapted from The Best American Recipes 2003-04, by F.McCullough and M.Stevens
coriander seed says
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.
Mahmudul Hasan says
A yummy delicious recipe.I should definitely try this.
Couscous recipes
yummychunklet says
Now that I can eat grains again, this looks delicious!
Heather Schmitt-Gonzalez says
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!