This is a unique and flavorful couscous salad, citrusy and crunchy. 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.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
This Moroccan orange couscous is a bright and fresh grain salad.
An excellent side dish, light lunch, or addition to a barbecue table, potluck, or outside gathering.
The grain is semolina, and we love it. Remember the semolina bread recipe? One of our most popular ones.
This dish comes together easily and quickly, and I think it should become part of your repertoire, especially during hot weather months.
The couscous with orange juice and raisins give it a slight sweetness balanced by the coriander and the parsley. And then you get the crunchy almonds.
Couscous is made from tiny granules or rounds of crushed semolina, or steamed and dried durum wheat, a type of grain mostly used for making bread and pasta.
It has a light, fluffy texture and a slightly nutty flavor that makes it a versatile ingredient in many dishes.
It’s typically served with stews, vegetables, and meat or fish. It's also used in salads, as a side dish, or as a base for grain bowls.
It's such an easy grain to make that there is no excuse.
How to cook 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).
- Add a drizzle of olive oil, mix lightly, cover (I use a plate or lid from a pot), and let stand 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.
You can use other liquid like broth, and butter instead of oil.
About coriander seeds
- 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 or in a nut grinder, or 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.
This recipe made me discover coriander as a seed 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 and the other spices, and it was just one more ingredient.
Here it's the supporting actor, and it takes the prize.
Related recipes you might like:
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.
And let's connect via Facebook, Instagram, and Pinterest.
- 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 tablespoons of coriander seeds
- Salt and freshly ground black pepper
- Extras: carrots, red bell pepper, zucchini
- 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 or cover and keep refrigerated.
- Take out a half hour before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side dishes
- Method: Mixing
- Cuisine: International
- Serving Size: ¼
- Calories: 435
- Sugar: 13.9 g
- Sodium: 156.1 mg
- Fat: 21.2 g
- Carbohydrates: 56 g
- Fiber: 6.2 g
- Protein: 9.5 g
- Cholesterol: 0 mg
Keywords: Moroccan couscous salad
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