Easy Orange Couscous Recipes

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CRAN-ORANGE COUSCOUS SALAD



Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

EASY ORANGE COUSCOUS



Easy Orange Couscous image

Make and share this Easy Orange Couscous recipe from Food.com.

Provided by Missy Wombat

Categories     Grains

Time 7m

Yield 2 serving(s)

Number Of Ingredients 6

250 ml orange juice
1/4 teaspoon cinnamon
250 g couscous
40 g sultanas
25 ml olive oil
30 g butter

Steps:

  • Bring orange, cinnamon and oil to the boil.
  • Add the couscous and sultanas.
  • Remove from the heat and leave for 3 minutes with the lid firmly on.
  • Stir in the butter.

ORANGE AND ALMOND COUSCOUS



Orange and Almond Couscous image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

  • Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.
  • TIDBIT: Slice zested oranges and serve them after dinner.

ALMOND ORANGE COUSCOUS



Almond Orange Couscous image

This is a foolproof side dish that is great served with lentils, stew, lamb or beef. Source: Cuisine at Home.

Provided by PaulaG

Categories     Healthy

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup couscous
1 cup chicken broth
1 tablespoon butter
1/4 cup sliced almonds, toasted
2 tablespoons cilantro, chopped
1 tablespoon orange zest, chopped
1/2 teaspoon kosher salt

Steps:

  • In a medium saucepan, bring the chicken broth to a boil, stir in the couscous and butter; cover, turn off heat and allow to sit for 5 minutes.
  • Remove lid, fluff couscous with a fork, stir in the almonds, cilantro, orange zest and salt.
  • Enjoy!

Nutrition Facts : Calories 191.8, Fat 6.3, SaturatedFat 2.2, Cholesterol 7.6, Sodium 433.6, Carbohydrate 27, Fiber 2.5, Sugar 0.4, Protein 6.7

COUSCOUS WITH ORANGE AND ALMONDS



Couscous with Orange and Almonds image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 cups instant couscous
2 cups boiling water
1 teaspoon salt, plus more for seasoning
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/2 medium onion, thinly sliced
1 orange, peeled, segmented and diced
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 head radicchio, shredded
Freshly ground black pepper
Toasted slivered almonds

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.

SWEET ORANGE COUSCOUS WITH APRICOT AND DATES



Sweet Orange Couscous With Apricot and Dates image

Make and share this Sweet Orange Couscous With Apricot and Dates recipe from Food.com.

Provided by Ambervim

Categories     Dessert

Time 40m

Yield 1 Batch

Number Of Ingredients 13

3 cups water, divided
3 tablespoons sugar
3 tablespoons honey
32 dried apricot halves (about 5 1/2 ounces)
2 1/2 teaspoons grated orange rind
1 teaspoon fresh lemon juice
1 (3 inch) cinnamon sticks
1 cardamom pod (optional)
1/3 cup fresh orange juice
2 tablespoons chopped pitted dates
1/2 cup uncooked couscous
1/8 teaspoon salt
2 tablespoons chopped of fresh mint

Steps:

  • Combine 2 cups water, sugar, and honey in a medium saucepan. Bring to a boil. Stir in apricots, rind, lemon juice, cinnamon, and cardamom, if desired. Reduce heat, and simmer 25 minutes. Cool. Remove apricots with a slotted spoon; set aside. Strain syrup through a sieve into a large bowl; discard solids. Add orange juice and dates to syrup; cover and chill.
  • Bring 1 cup water to a boil in pan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool completely. Spoon 1/2 cup couscous into each of 4 bowls. Arrange 8 apricot halves over couscous; sprinkle with 1 1/2 teaspoons mint. Spoon 1/2 cup syrup over each serving.

Nutrition Facts : Calories 1032.9, Fat 1.5, SaturatedFat 0.2, Sodium 339.6, Carbohydrate 251.8, Fiber 15.6, Sugar 168, Protein 16.5

ORANGE COUSCOUS SALAD



Orange Couscous Salad image

Olives, oregano and oranges combine to make a light, fresh dressing for delicate couscous. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 12

3/4 cup uncooked couscous
2 tablespoons frozen organic orange juice concentrate
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup boiling water
1 can (11 1/2 oz) mandarin orange slices, drained
2 green onions, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup pitted and sliced kalamata olives
1 tablespoon olive oil

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.

Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 0 g

ORANGE-GINGER COUSCOUS



Orange-Ginger Couscous image

Make and share this Orange-Ginger Couscous recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

1 teaspoon grated orange rind
2 cups fresh orange juice
1/3 cup craisins
1/2 tablespoon butter or 1/2 tablespoon margarine
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon minced fresh ginger
1 (10 ounce) package couscous
1/4 cup sliced almonds, toasted

Steps:

  • Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
  • Remove saucepan from heat.
  • Add in couscous; stir to combine.
  • Cover and let stand 5 minutes.
  • Fluff with a fork.
  • Stir in almonds; serve.

ORANGE BREAKFAST COUSCOUS



Orange Breakfast Couscous image

Make and share this Orange Breakfast Couscous recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 7

3/4 cup water
1/4 cup orange juice
1/2 cup dry couscous
1 teaspoon orange zest
1 tablespoon honey
1 tablespoon frozen apple juice concentrate
1 dash cinnamon

Steps:

  • Combine all of the ingredients in a 1-qt. microwaveablecasserole dish.
  • Cover and microwave on high until liquid is absorbed and the couscous is tender, 5 to 6 minutes.
  • Let stand, covered, for 1 minute more.

Nutrition Facts : Calories 223.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 49.1, Fiber 2.4, Sugar 14.5, Protein 5.8

ORANGE CRANBERRY COUSCOUS LIKE WHOLE FOODS'



Orange Cranberry Couscous Like Whole Foods' image

I love to pick up the orange cranberry couscous at Whole Foods Market but it's a little spendy. So I took the ingredient list from this salad and employed the methods from a similar salad in the "Whole Foods Market Cookbook" and voila!

Provided by Garlic Chick

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dried couscous
1 cup orange juice
1 cup water
2 teaspoons olive oil
1 teaspoon salt
2 teaspoons grated fresh ginger
1/2 cup dried sweetened cranberries
1 cup drained canned mandarin oranges, cut up
2 tablespoons toasted slivered almonds
1 teaspoon olive oil
1 tablespoon finely chopped parsley

Steps:

  • In a sauce pot, bring the orange juice, water, first 2 teaspoons olive oil and grated ginger to a boil
  • Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.
  • Meanwhile, stir together the dried cranberries, mandarin oranges, almond slivers and chopped parsley.
  • Add the fruit mixture to the couscous and stir together.
  • Top with the final teaspoon of olive oil and salt and pepper to taste.

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