Citrusy Couscous Salad with Olives

May/June 1995, The EatingWell Diabetes Cookbook (2005)

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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.

Citrusy Couscous Salad with Olives

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:


  • 1 1/2 cups whole-wheat couscous
  • 1/4 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
  • 1/2 teaspoon salt
  • 2 cups boiling water
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped black olives, (4 scallions)
  • 1/4 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 hours.


Per serving: 206 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 9 g protein; 8 g fiber; 358 mg sodium; 205 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value), Fiber (20% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat (mono)

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