This is a different couscous summer salad, bursting with flavor and crunchiness from the orange and almonds. The addition of coriander seeds is genius!
- 1 cup orange juice
- ¼ cup olive oil
- 1 cup uncooked instant couscous
- 1/3 cup raisins
- 1/3 cup chopped almonds
- 1/3 cup chopped fresh parsley
- 3 Tbs coriander seeds
- Salt and freshly ground black pepper
- 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 couscous, olive oil, salt, and pepper to taste in a medium bowl.
- In a small saucepan heat orange juice with the raisins and bring to a boil. Immediately pour it over couscous to cover. Cover the bowl and let stand 5 minutes. It should've absorbed the liquid.
- Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
- 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.
- They are sold in most supermarkets and can be bought online, of course.
- They can be ground with a mortar and pestle (image above, left) or in a nut grinder, or coffee seed grinder which is what I use.
- You can buy it online here.
- How to 'cook' couscous: you simply cover it with boiling water or other liquid (today we're using orange juice for example) and in about 5 minutes the liquid is absorbed and the couscous cooked.
Keywords: orange couscous, orange coriander couscous