Mandarin Couscous Salad Recipe

4 7 5
Mandarin Couscous Salad Recipe
Mandarin Couscous Salad Recipe photo by Taste of Home
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Mandarin Couscous Salad Recipe

Read Reviews
4 7 5
Publisher Photo
I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper. -Debbie Anderson of Hillsdale, Michigan
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/3 cups water
  • 1 cup uncooked couscous
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup slivered almonds, toasted
  • 1/3 cup chopped red onion
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce

Directions

Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour.
In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat. Yield: 7 servings.
Originally published as Mandarin Couscous Salad in Light & Tasty December/January 2004, p39

Nutritional Facts

3/4 cup: 221 calories, 8g fat (1g saturated fat), 0 cholesterol, 108mg sodium, 31g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

  • 1-1/3 cups water
  • 1 cup uncooked couscous
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 cup frozen peas, thawed
  • 1/2 cup slivered almonds, toasted
  • 1/3 cup chopped red onion
  • 3 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  1. Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least 1 hour.
  2. In a large bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt and pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat. Yield: 7 servings.
Originally published as Mandarin Couscous Salad in Light & Tasty December/January 2004, p39

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Reviews forMandarin Couscous Salad

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middleweaves User ID: 7392426 143799
Reviewed Aug. 31, 2013

"Definitely double the sauce. I used green onion instead of the red and added cooked/shredded chicken. Thinking that pineapple and ham might be good also."

MY REVIEW
Juliev320 User ID: 6277608 57108
Reviewed Nov. 19, 2011

"I would use green onions instead of red. Maybe add some cranberries too. I doubled the sauce. Great side dish"

MY REVIEW
Hannah0418 User ID: 1795891 130850
Reviewed Oct. 10, 2011

"kinda blah! can't believe this won a contest of any kind. won't make again."

MY REVIEW
northwestmom User ID: 2355043 90419
Reviewed May. 29, 2011

"The whole family enjoyed this... even my son who hates peas. His comment was "Mom, I love, love, LOVE this salad!"."

MY REVIEW
nicolephillips User ID: 1931291 129575
Reviewed Jun. 2, 2010

"I get so many compliments from this recipe. It's a favorite at family get-togethers."

MY REVIEW
akglmu User ID: 1794463 60575
Reviewed Sep. 16, 2009

"This couscous recipe is simply wonderful! It is such a refreshing dish, esp. during the hot weather. I will definitely be making this time and time again!"

MY REVIEW
glendammclain User ID: 1736200 130849
Reviewed Sep. 8, 2008

"mu subscription expires in december,yet i am denied access to certain recipes. why is this?

i'm not happy about this!"

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