READY IN 1½ hrs

Almond Citrus Couscous

Read Reviews (11)

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

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 1 hr 30 mins

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.

—lutzflcat

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Most Helpful Critical Review

Jan 20, 2013

Yummy!!!!

—Shay J

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13 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!

—shiri15

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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!

—Bethany

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Mar 29, 2012

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

—Jennifer24747

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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!

—Steff

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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.

—beth4652

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Jul 16, 2012

Not very good.

—Miss Fritzie

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Nutrition

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
530 mg
21%

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

Nutritional Information

Almond Citrus Couscous

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 266
Calories from Fat: 128

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 1.4g 7 %
Cholesterol < 1mg < 1 %
Sodium 530mg 21 %
Potassium 312mg 9 %
Total Carbohydrates 27g 9 %
Dietary Fiber 4.2g 17 %
Protein 7.9g 16 %
** Sugars 2.8g
Vitamin A 7 %
** Vitamin C 11 %
Calcium 11 %
Iron 15 %
** Thiamin 8 %
Niacin 23 %
Vitamin B6 7 %
Magnesium 27 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.