Pistachio and Citrus Couscous Salad
Brighten up your table with this Pistachio and Citrus Couscous Salad, a vibrant medley of flavors and textures that’s as refreshing as it is satisfying. Perfectly fluffy couscous forms the base of this Mediterranean-inspired dish, while juicy orange and lemon zest infuse every bite with a zippy citrus punch. Toasted pistachios bring a delightful crunch, complemented by the subtle sweetness of dried cranberries and the fresh green notes of parsley and mint. Tossed in a simple homemade citrus vinaigrette and finished with the aromatic charm of green onions, this light yet hearty salad is ideal as a side for grilled meats, a picnic centerpiece, or a healthy weekday lunch. Ready in just 25 minutes, this dish is best served chilled or at room temperature, making it a convenient make-ahead option for entertaining or meal prep.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 1 whole (zested and juiced) orange
- 1 whole (zested and juiced) lemon
- 0.5 cups pistachios (shelled)
- 0.25 cups fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- 0.25 cups dried cranberries
- 2 whole green onions (sliced thinly)
- 0.25 teaspoons black pepper
Instructions
In a medium saucepan, bring the water, 1 tablespoon of olive oil, and salt to a boil.
Remove the saucepan from the heat, stir in the couscous, and immediately cover with a lid. Let it stand for 5 minutes.
Fluff the couscous with a fork to break up any clumps, and transfer it to a large salad bowl to cool slightly.
While the couscous is cooling, prepare the dressing by whisking together the orange zest, orange juice, lemon zest, lemon juice, and the remaining 1 tablespoon of olive oil in a small bowl.
Toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool and roughly chop them.
Once the couscous is at room temperature, add the chopped pistachios, parsley, mint, dried cranberries, and green onions to the bowl.
Pour the citrus dressing over the couscous mixture and toss until evenly coated.
Season the salad with black pepper to taste and adjust salt if needed.
Refrigerate the salad for at least 20 minutes to allow the flavors to meld together.
Serve cold or at room temperature, garnished with additional herbs or citrus zest if desired.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 42.7 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1652 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
