Almond Citrus Couscous Recipe -
Almond Citrus Couscous Recipe
  • READY IN hrs

Almond Citrus Couscous

Recipe by  

"Refreshing side dish for warm months. To make this vegan, use vegetable broth!"

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr 30 mins


  1. Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
  2. Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2011

Wow, this is FABULOUS! I've had this recipe sitting around for a while because I had difficulty finding savory (finally located it at Fresh Market). First time ever cooking pearl (Israeli) couscous which is totally different from regular couscous. Even my DH who's not a couscous lover liked this. I was a little concerned that 1/2 cup almonds was going to be too much, but I was wrong. The flavors really develop after chilling, so allow time for that. Please do yourself a favor, and don't change anything the first time you make this because IMO this recipe is perfect the way it's written. This is going into my Favorites folder.

Most Helpful Critical Review
Jan 20, 2013



20 Ratings

Dec 26, 2011

This is a great recipe! I accidently misread it, and added in the celery, onions while the couscous was cooking, but it ended up great! The onions were sauteed with red peppers and the inside of a squash (left over veggies). Turned out great, def recommend!

Jun 20, 2012

Fantastic! This is such an unexpected, intriguing, and delicious blend of flavors and textures. I doubled this recipe and served it to 4.5 people (grandmother's a light eater) alongside grilled swordfish steaks and zucchini/summer squash -- so good on a warm evening!

Mar 29, 2012

Absolutely one of the best sides I've ever had. I can't wait to make this again!

Dec 11, 2011

I served this as a side dish for Thanksgiving and it was a hit! Instead of bouillon granules, I used a bit of chicken broth. I also served at room temperature. The spicy kick is a nice surprise and the as long as you dice your veggies well, the texture is exciting. Enjoy!

Aug 21, 2012

The family was split on this one but, since I liked it, I gave it four stars. I served it with grilled lemon chicken. It needs to go with something rather bland because of its strong flavor.

Jul 16, 2012

Not very good.


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  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 7.9 g
  • 16%
  • Sodium
  • 401 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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