Description
A bright, refreshing couscous salad with fresh mint, parsley, crunchy vegetables, nuts, and dried fruit tossed in a zesty citrus-spice dressing. Perfect for warm days, potlucks, or make-ahead lunches.
Ingredients
- 2 cups water
- 2 cups regular couscous
- 2 tablespoons olive oil or butter
- 2 cups finely diced hard vegetables (carrots, bell peppers, cucumbers)
- ½ cup finely chopped parsley
- ½ cup finely chopped fresh mint
- ½ cup currants or raisins
- ¼ cup orange juice
- ½ cup chopped nuts (pistachios, pine nuts, or walnuts)
- ½ cup chopped scallions
- ¼ cup fresh lemon juice
- ¼ cup olive oil (for dressing)
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
Instructions
- Bring 2 cups of water to a boil in a medium pot, stir in the olive oil (or butter) and couscous. Stir briefly, cover, remove from heat, and let stand for 5 minutes.
- Fluff the couscous with a fork and transfer to a large bowl.
- Gently fold in the diced vegetables, parsley, mint, and scallions.
- Warm the orange juice slightly and pour over currants or raisins; let soak, then add both fruit and juice to the couscous.
- In a small bowl, whisk together lemon juice, olive oil, cardamom, coriander, salt, and pepper.
- Drizzle the dressing over the salad and mix gently to combine.
- Top with chopped nuts and let the salad rest at room temperature for at least 30 minutes or chill before serving.
Notes
- Use olive oil instead of butter for a vegan version.
- Substitute dried cranberries or chopped apricots for the currants.
- Add chickpeas or grilled chicken for extra protein.
- For a nut-free option, use seeds like sunflower or pumpkin.
- Best served cold or at room temperature; do not reheat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
