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Orange, Raisin and Almond Couscous

Orange, Raisin and Almond Couscous

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Side dishes
  • Cuisine: International


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


  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 couscous, olive oil, salt, and pepper to taste in a medium bowl.
  4. 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.
  5. Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
  6. Check olive oil, salt, and pepper and add more if necessary.
  7. Serve immediately or cover and keep refrigerated.
  8. Take out a half hour before serving.


Coriander seeds:

  • 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.

About couscous

  • 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