This warm orange couscous salad is a unique and satisfying way to eat your veggies!
I love this meal. It’s simple, really tasty, and it’s how I like my salads… with carbs thrown in. This warm orange couscous salad has got warming spices like cinnamon and turmeric to give the couscous lots of flavor. And of course, the orange juice that you cook it in really brightens things up!
You might have seen this post on my Instagram account. I created this recipe for a sponsored post with Florida Orange Juice. Of course, you can use any kind of orange juice for this recipe, including freshly squeezed. But the kind in a jug is the most convenient!
If you want a refreshing summery salad using couscous try my watermelon couscous salad here.
warm orange couscous salad
- 2 tbsp olive oil, divided
- 1 C pearl israeli couscous
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp sea salt
- 1 ½ C orange juice
- 3 pitted and finely chopped medjool dates
- 1 C finely chopped red bell pepper
- ½ C finely chopped red onion
- ⅓ C chopped mint
- ⅓ C chopped cilantro
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- fresh ground black pepper, to taste
- 4 C arugula
- ⅓ C roasted salted almonds, roughly chopped
- Heat a pot over medium heat with 1 tablespoon of olive oil. Toast the couscous until light brown for about 3 minutes.
Stir in cumin, cinnamon, turmeric, and ginger. Add orange juice and sea salt, stir to combine and cover with a lid. It will take about 15 minutes for the couscous to cook and absorb most of the liquid.
Stir in dates, red bell pepper, red onion, mint, cilantro, 1 tablespoon olive oil, dijon mustard, white wine vinegar, and ground pepper to taste. Plate on a bed of arugula for each serving and top with chopped almonds.