Orange Couscous Recipe
Orange Couscous Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here’s a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, “Anytime I take this to a picnic…the bowl is always the first one emptied!” TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup orange juice
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) couscous
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons minced chives
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/4 cup slivered almonds, toasted

Directions

In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork.
Transfer to a large bowl; cool.
In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving. Yield: 8 servings.
Originally published as Orange Couscous in Light & Tasty April/May 2006, p63

Nutritional Facts

3/4 cup: 206 calories, 6g fat (1g saturated fat), 0 cholesterol, 231mg sodium, 34g carbohydrate (8g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

  • 1 cup orange juice
  • 1 cup water
  • 1 teaspoon ground cumin
  • 1 package (10 ounces) couscous
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons minced chives
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/4 cup slivered almonds, toasted
  1. In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork.
  2. Transfer to a large bowl; cool.
  3. In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving. Yield: 8 servings.
Originally published as Orange Couscous in Light & Tasty April/May 2006, p63

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