Orange Couscous Salad Recipes

Steps:

• In large bowl, combine couscous, orange juice concentrate, oregano, orange peel, salt and pepper. Stir in water. Cover and let stand 5 minutes or until liquid has been absorbed.
• Fluff with fork. Add oranges, green onions, parsley, olives and oil. Toss to coat well. Serve immediately.

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F.
• Toss the carrots with 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and browned in spots, about 16 minutes.
• Meanwhile, bring 1 1/2 cups water to a boil in a medium saucepan. Add the couscous and 1/2 teaspoon salt, then stir to combine. Cover, reduce the heat to low and simmer until couscous is tender and all the water has been absorbed, about 8 minutes. Stir in the parsley.
• Using a sharp knife (chef's or paring), cut both ends off the orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Working over a small bowl, carefully cut in between the membranes to remove the orange segments, letting them drop into the bowl. Set aside.
• Whisk together the vinegar, mustard, oregano, honey, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth and combined. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Toss in the beets, orange segments and roasted carrots until evenly dressed.
• To serve, spoon the couscous into a shallow serving bowl, then top with the salad. Sprinkle with the goat cheese and sunflower seeds.

Steps:

• Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
• Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
• Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

Steps:

• Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
• Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
• Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.

Steps:

• Bring a large pan of salted water to the boil. Add the couscous and cook following pack instructions. Meanwhile, cut the peel off the oranges with a small fruit knife, then cut into segments - catching any juice in a large bowl. Set the orange segments to one side.
• When the couscous is cooked, drain, then add to the bowl with the orange juice. Add the orange zest and lemon zest and juice, olive oil, harissa, spices, and some seasoning. Leave to cool, stirring every now and then to prevent it from sticking together. Can now be chilled for up to 24 hrs.
• Once cooled, add the remaining ingredients, including the orange segments, to the couscous. Gently toss everything together, being careful not to break up the orange too much. Serve at room temperature. Any leftovers can be kept in the fridge for up to 2 days.

Steps:

• Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.

Steps:

• Bring 4 1/2 cups water to boil in large saucepan. Add couscous and currants. Cover, remove from heat and let stand 5 minutes. Fluff with fork. Transfer to large bowl and cool.
• Mix all remaining salad ingredients into cooled couscous.
• Pour dressing over salad and toss. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Line large bowl with romaine. Add salad.

Steps:

• Chop spring onions, bell pepper, and cucumber. Rinse and drain canned chickpeas.
• Prepare couscous according to the instructions on the package (I put the couscous in a bowl, cover with boiling water, and leave to soak for about 15 minutes, then stir with a fork).
• Add spring onions, bell pepper, cucumber, chickpeas and sultanas, stirring to combine. Season generously with salt and pepper.
• Mix dressing ingredients together, pour over couscous mixture and stir to combine.
• Using a sharp knife, remove the peel and pith from the oranges. Cut them into segments, removing all the membrane. You can catch any juice in a bowl and stir it through the salad.
• Arrange the lettuce leaves on plates, divide the couscous mixture between the plates and arrange the orange segments on top. Garnish with mint and serve.