Tropical Couscous Salad

Kitchen Tested
  • Yield 8 to 10 servings

This low-fat couscous creation will be the talk of the table.


1 cup orange juice
1 cup water
1 teaspoon olive oil
1/2 teaspoon ground ginger
2 cups couscous
1 -- (15-ounce) can mandarin oranges, drained and reserve juice
1 cup peas (if using frozen, defrost)
1/2 cup dried cranberries
1/2 teaspoon grated orange rind
dash cayenne pepper
1 teaspoon lemon juice
1/4 cup chopped walnuts, toasted


  1. In a saucepan, bring orange juice, water, olive oil and ginger to a boil.  Add couscous, stir, remove from heat.  Cover and let stand 7 minutes.  Transfer couscous to a bowl and add oranges, peas, green onions, cranberries and orange rind, mixing well.  In a small bowl whisk together cayenne, lemon juice and 1/3 cup of reserved mandarin juice and toss with salad.  Add walnuts.  Refrigerate.



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