Citrusy Couscous Salad with Olives

Citrusy Couscous Salad with Olives

0 Reviews
From: EatingWell Magazine, May/June 1995

Try this refreshing grain salad as an accompaniment to grilled chicken or fish. Chilled, it's also great for picnics. Look for whole-wheat couscous in the natural-foods section of supermarkets or in specialty stores.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups whole-wheat couscous
  • ¼ cup orange juice concentrate, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
  • 1 teaspoon freshly grated orange zest
  • ½ teaspoon salt
  • 2 cups boiling water
  • 1 cup chopped fresh parsley
  • ½ cup chopped black olives, (4 scallions)
  • ¼ cup chopped pitted Kalamata olives, (12 olives)
  • 1 navel orange, peeled, sectioned and diced
  • 1 tablespoon lemon juice
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Stir together couscous, orange juice concentrate, oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water, cover and set aside until the liquid has been absorbed, about 5 minutes.
  2. Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 2 hours.

Nutrition information

  • Per serving: 307 calories; 8 g fat(1 g sat); 8 g fiber; 54 g carbohydrates; 9 g protein; 36 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1,029 IU vitamin A; 44 mg vitamin C; 40 mg calcium; 1 mg iron; 359 mg sodium; 194 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch 1 fat (mono)

Reviews 0