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    Home » Recipes » Side Dishes

    Published: Mar 24, 2013 · Modified: Aug 15, 2022 by Paula Montenegro · Income from ads and affiliates

    Moroccan Couscous Salad

    Jump to Recipe

    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.

    Table of Contents Open
    About couscous
    How to cook couscous
    About coriander seeds
    Related recipes you might like:
    Moroccan Couscous Salad
    Mound of raisin couscous on a plate, an orange in the background.


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    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.

    About couscous

    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.

    Glass bowl with raisin couscous on beige cloth. Orange and almonds around.

    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.
    Two image collage showing mortar with coriander seeds and plate and bowl with couscous.

    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.

    Two plates with Orange Couscous on cream surface, forks, loose almonds.

    Related recipes you might like:

    • White bowl of green rice with almonds and seeds on white marble
      Salsa Verde Rice
    • Very close up image of a mound of sesame peas and green beans on a plate.
      Sesame Peas and Green Beans
    • White bowl, jar, and wooden spoon with cilantro pesto on a white plate. Grey background.
      Easy Cilantro Pesto
    • Several eggplant rounds with honey and chopped parsley on a white plate set on a wooden surface.
      Honey Eggplant

    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.

    Print
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    A glass bowl with raisin couscous on a beige cloth.

    Moroccan Couscous Salad

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    A unique and flavorful couscous salad, citrusy and crunchy. It can be made ahead, making a fantastic lunch or addition to a buffet table. 

    • Total Time: 25 minutes
    • Yield: 4 servings

    Ingredients

    Units
    • 1 cup orange juice
    • ¼ cup olive oil
    • 1 cup uncooked instant couscous
    • â…“ cup raisins
    • â…“ cup chopped almonds
    • â…“ cup chopped fresh parsley
    • 3 tablespoons of coriander seeds
    • Salt and freshly ground black pepper
    • Extras: carrots, red bell pepper, zucchini

    Instructions

    1. In a clean skillet, over low heat, very lightly toast coriander seeds. Be careful not to burn them. Let them cool.
    2. 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.
    3. Put the couscous, olive oil, salt, and pepper to taste in a medium bowl. Stir to combine. It will be uneven.
    4. In a small saucepan, heat the orange juice with the raisins and bring to a boil.
    5. Immediately pour over couscous to cover. Cover the bowl with a lid or plate, and let stand 5 minutes. It should absorb the liquid.
    6. Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
    7. Add extras if using any of them. You can use them raw or roasted. Cut them in small bites. 
    8. Check olive oil, salt, and pepper and add more if necessary.
    9. Serve immediately or cover and keep refrigerated.
    10. Take out a half hour before serving.

    Notes

    Coriander seeds:

    • They are 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.

    Couscous: you can buy couscous online or at the grocery store. 

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cook Time: 5 minutes
    • Category: Side dishes
    • Method: Mixing
    • Cuisine: International

    Nutrition

    • 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

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    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    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

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Carol | a cup of mascarpone says

      March 26, 2013 at 12:19 am

      Paula, I absolutely love the combination of flavors in this couscous. I bet it tastes amazing! This will be served on my table soon! Enjoy your week!

      Reply
    2. a farmer in the dell says

      March 25, 2013 at 9:23 pm

      I love the flavor combinations in this dish! yum

      Reply
    3. Elizabeth says

      March 25, 2013 at 6:49 pm

      I made this for dinner tonight and it was fantastic, even though when I opened the coriander jar there was a measly 1 tsp of seeds instead of the required 3 tbsp. I will be trying it again once I refill the coriander jar! I served it with slow cooked Moroccan chicken thighs. Superb!

      Reply
    4. Sarah | Curious Cuisiniere says

      March 25, 2013 at 3:49 pm

      What a great flavor combination! We'll be making this the next time we have couscous!

      Reply
    5. Jamie says

      March 25, 2013 at 2:28 pm

      I love couscous but never seem to use just the grains to make a dish on its own without the lamb and vegetables. This looks fabulous and I love the addition of orange juice! Dessert? Side dish? I could eat just this alone! Perfect and bookmarked!

      Reply
    6. Natalie G says

      March 25, 2013 at 1:39 pm

      Looks great! I love couscous but haven't had it in ages, thanks for the recipe.

      Reply
    7. Christine @ 24 Carrot Kitchen says

      March 25, 2013 at 11:41 am

      What a great recipe. I loved your orange coriander lentil soup! We generally make couscous at least once per week. It's the easy go-to side dish and this recipe will jazz it up.

      I am looking forward to seeing what Pope Francis does with his influence.

      Reply
    8. María Luisa says

      March 25, 2013 at 10:16 am

      Looks so great!! I love couscous, so the next time I'll do this recipe.

      Reply
    9. e / dig in says

      March 25, 2013 at 3:21 am

      I have not cooked with couscous for such a long time, since discoverig quinoa. But this recipe looks fresh and tempting.

      Reply
    10. Cocoa and Lavender says

      March 25, 2013 at 2:08 am

      I hope my comment came through! In addition, I am with you - let us hope Pope Francis I makes some serious changes!

      Reply
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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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