Spiced Couscous with Cantaloupe
Experience the perfect blend of sweet and savory in this Spiced Couscous with Cantaloupe recipe—a bright and refreshing dish that's as stunning as it is flavorful. Infused with warm spices like cinnamon, cumin, and coriander, this fluffy couscous is paired with juicy, bite-sized cantaloupe for a delightful contrast of flavors. Fresh mint and parsley add a burst of herbal freshness, while a zesty drizzle of lemon juice and honey (or maple syrup for a vegan twist) ties it all together. Topped with crunchy pepitas or sunflower seeds, this dish is an effortless yet elegant option for a healthy side, light lunch, or picnic favorite. Ready in just 25 minutes, it's a quick, delicious celebration of fresh, wholesome ingredients. Keywords: spiced couscous, cantaloupe salad, summer recipes, healthy side dish, quick couscous recipes.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups water or vegetable broth
- 2 tablespoons olive oil
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 1 medium cantaloupe
- 0.25 cup fresh mint leaves
- 0.25 cup fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup
- 0.25 cup pepitas or sunflower seeds
- 0.25 teaspoon black pepper
Instructions
In a small saucepan, bring the water or vegetable broth to a boil. Add olive oil, ground cinnamon, ground cumin, and ground coriander, along with the salt. Stir to combine.
Remove the saucepan from heat and stir in the couscous. Cover with a tight-fitting lid and let it stand for 5 minutes to absorb the liquid.
While the couscous is resting, cut the cantaloupe in half, scoop out the seeds, and cut the flesh into small bite-sized cubes. Set aside.
Fluff the couscous with a fork to separate the grains, then transfer it to a large mixing bowl and let it cool for 5-10 minutes.
Chop the fresh mint leaves and parsley finely. Add them to the cooled couscous along with the cantaloupe cubes.
In a small bowl, whisk together the lemon juice, honey (or maple syrup for a vegan option), and a pinch of black pepper to make a simple dressing.
Pour the dressing over the couscous mixture and toss gently to combine, ensuring the cantaloupe and herbs are evenly distributed.
Sprinkle the pepitas or sunflower seeds over the top for a crunchy texture.
Serve immediately at room temperature, or chill in the refrigerator for 30 minutes for a refreshing cold dish.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 91.0 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2574 mg | 55% | |
*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.
