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Citrusy Couscous Salad with Olives

  • 25 m
  • 30 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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