Orange Couscous Salad

Olives, oregano, and orange combine to make a light, fresh dressing for delicate couscous.

January 4, 2012

Serves: 4
Prep:  15min
Cook: 0min
Total: 15min

  • 3/4 cup couscous
  • 2 tablespoons organic orange juice
  • 1 tablespoon fresh oregano
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup boiling water
  • 11 1/2 ounces mandarin orange slices, drained
  • 2 scallions, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 1/4 cup pitted and sliced kalamata olives
  • 1 tablespoon olive oil

1. In a large bowl, combine the couscous, orange juice concentrate, oregano, orange peel, salt, and pepper. Stir in the water. Cover and let stand for 5 minutes, or until the liquid has been absorbed.


2. Fluff with a fork. Add the oranges, scallions, parsley, olives, and oil. Toss to coat well. Serve immediately.

Nutritional Facts Per Serving
Calories     235.6 cal
Fat     6.7 g
Saturated fat     0.9 g
Cholesterol     0 mg
Sodium     489 mg
Carbohydrates     38.7 g
Total sugars     10.3 g
Dietary fiber     3.5 g
Protein     5.6 g

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