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.
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.
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.
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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
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, 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.
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Adapted from The Best American Recipes 2003-04, by F.McCullough and M.Stevens
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