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.
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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 inspired by the flavors of Morocco, with herbs and dried fruits, like this easy carrot chickpea salad.
Couscous is coarse semolina, but different from semolina flour like the one used in the semolina bread recipe. It has a light, fluffy texture and slightly nutty flavor, making it a versatile ingredient in many dishes, especially during hot weather.
It's such an easy grain to prep that there is no excuse. No stove or heat needed; only boiling water.
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 coriander seeds are not to be overlooked; this ingredient is a supporting actor, and I think it takes the prize. The salad will still be wonderful if you omit them, but I encourage you to try them.
Testing Notes
Use regular couscous, which has the smallest grain. It's not cooked the traditional way, on the stove, so it's very easy to prepare. There is a larger one (called Israeli or pearl couscous) that needs more liquid and has a different bite. You can use it (cook according to the package's directions), but it's not the one we're using today.
Be careful when measuring the couscous and the water: It turns out that a tablespoon or two of extra water (or less couscous) makes a big difference, as it won't all be absorbed. A watery grain is not what we want at all! It's like overcooked rice; not good.
Fluffing the couscous with a fork is essential: don't overlook this step. Clumpy grains are a no-no.
Make sure the dried fruit is fresh and plump! This is key, as old, tough fruit pieces will take down this salad. I use a mix of dark and light raisins and dried apricots, which works wonderfully well. You can substitute some of them with craisins, dried figs, dates or other available fruit.
Ingredient Notes
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.
- Couscous: This recipe uses the regular type (not pearl or Israeli).
- Orange juice: Fresh is always recommended.
- Coriander seeds: They're a big part of the flavor of this dish, so I don't recommend omitting them. But if you do, it'll still be a great couscous dish.
- 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 available fruit. Make sure they're fresh and plump.
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 is one of the stars.
- 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 of the difference between coriander and cilantro.
- 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.
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Couscous Salad (Moroccan-Style)
Ingredients
- 3 tablespoons coriander seeds
- ¼ cup olive oil
- 1 cup uncooked instant couscous
- ½ teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- 1 cup orange juice
- ⅓ cup raisins, white and/or dark or dried cranberries
- 2 dried apricots, coarsely chopped
- ⅓ cup sliced almonds, chopped almonds also work, but have a different crunchiness
- ⅓ cup chopped fresh parsley or cilantro
- lemon wedges, optional to serve
Instructions
- In a clean skillet, over low heat, very lightly toast 3 tablespoons coriander seeds. Be careful not to burn them. Let them cool completely. 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 1 cup uncooked instant couscous, ¼ cup olive oil, ½ teaspoon salt and ⅛ teaspoon freshly ground black pepper, or to taste, in a medium bowl. Stir to combine. It will be uneven.
- In a small saucepan, heat 1 cup orange juice with ⅓ cup raisins and bring to a boil. Immediately pour over the couscous. It should cover it, and you should have no dry spots. Cover the bowl with a lid or plate, and let stand 5 minutes. It should absorb all the liquid.
- Fluff with a fork, add 2 dried apricots, ⅓ cup sliced almonds, ⅓ cup chopped fresh parsley or cilantro and the crushed coriander seeds. If using other extras, add them now.
- Check olive oil, salt, and pepper and adjust 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
The Sketched Chef says
I love couscous !
There are some people saying couscous isn't heatly and a better alternative is quinoa.
But I dont know, I just keep coming back to couscous. It's in my opinion too different
Sarah Reid says
We used to do pilafs like this with couscous, dried fruit and asparagus. Perfect party food!
Liz Berg says
I'd rather just eat all the holiday side dishes and skip the main course! I'd love your couscous! And from what I've heard about our new pope, I'm very optimistic...
Alice @ Hip Foodie Mom says
Paula,
Wow, love this couscous! Love the addition of the coriander seeds! It looks simply delicious and light and fluffy! I also love that you have crunchy elements in there too. I don't know much about the new Pope, but I agree and hope that future changes will be good and benefit the people who need it most.
Deb says
A charming side dish Paula! With orange juice and coriander seed the flavor of the couscous sounds amazing! A few months ago I transferred all my staples into glass jars. I had been waiting to justify the expense of fancy containers. Finally one day I decided to use canning jars. I couldn't be happier with my panty and the cost was minimal.
Chef Di says
This looks and sounds amazing, Paula! I adore couscous, plus the addition of the coriander and raisons.... YUM! Wonder what I could substitute the almonds with as I'm allergic to nuts. But even without, I'm sure it's a winner. Beautiful photos, too 😉
german in pdx says
I love couscous and your couscous salad sounds, and looks amazing, Paula. ~ Bea
Beth says
I go in and out of stages where I make couscous. I haven't made any lately and was just noticing it in my cupboard yesterday. This recipe would be a terrific way to use it!
Susan says
This looks & sounds so refreshing, Paula! I like couscous but always wonder how to fix it - this would be great with a variety of things.
Cindys Recipes and Writings says
I love couscous sweet or savory!
Sherron Watson says
Your recipe is so timely for me. I just found gluten free couscous and bought some last week. I will be making this recipe soon. YUM
Shannon @VillageGirlBlog says
What a great side dish! It looks beautiful and I love the flavor combination. Yum!
Jen @JuanitasCocina says
I loooove all of the flavors in this dish!
Laura Dembowski says
I have never had couscous, but I know I would love this with the orange, raisins, and almonds. I love putting nuts and dried fruits in my quinoa.
Peanut Butter and Peppers says
I can only imagine how wonderful this must taste! I love orange and raisins together! Just beautiful!
ahu says
Beautiful dish - I always think that raisins in rice/grain dishes look like little jewels. Happy Easter and Passover!
Renee says
I think I could eat couscous every day. Especially one like this. I love everything in it. It would be great on its own or as a side to so many different meats.
Stacy says
We love couscous and I often make it for a change from pasta, rice and potatoes so I can't wait to try your version. It looks beautiful!
Helene Dsouza says
Oh yes you added coriander seeds, that will enhance the orange flavored couscous so well! Ingenious idea and I can't wait to try your recipe Paula.
Yeah I agree politics and religion are difficult topics. Well, let's hope for the best, right?
Ninja Baker says
Couscous has not been at the top of my favorite food list...However, your addition of orange and almonds may be changing my mind =) Thank you, Paula.
Bless you, too, for mentioning Pope Francis...I do feel sooo much hope knowing he is at the Vatican. HIs background and history are exemplary. You must be very proud.