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Orange Couscous

 Orange Couscous
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 w
8 ServingsPrep/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

2 of 2

Orange Couscous (continued)

Directions (continued)

  • until serving. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 206 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 231 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.