Total Time
Prep 15 mins
Cook 20 mins

This side dish compliments pork tenderloin. The balsamic vinegar and grated orange peel give the couscous the added flavor it requires. It is a very subtle flavour.

Ingredients Nutrition

  • 2 cups instant couscous or 2 cups whole wheat couscous
  • 1 34 cups water
  • 1 cup orange juice
  • 2 stalks celery, finely chopped
  • 1 red pepper, quartered and thinly sliced
  • 1 green onion, thinly sliced on the bias
  • 14 cup balsamic vinegar
  • 1 teaspoon orange peel, finely grated
  • 1 garlic clove, minced
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup extra virgin olive oil


  1. Place couscous in a large bowl. Combine water and juice in a small saucepan. Bring to a boil.
  2. Pour water mixture over couscous.
  3. Cover tightly and let stand for 5 minutes. Fluff with a fork and let cool for 10 minutes.
  4. Meanwhile, prepare vegetables and add to couscous mixture.
  5. Stir balsamic vinegar with orange peel, garlic, salt and pepper in a small bowl.
  6. Whisk in olive oil then drizzle over couscous mixture. Toss to combine.
  7. Taste and adjust seasoning just before serving if necessary.


Most Helpful

We all thought it had too much balsamic vinegar as it over powered the orange flavoring. I actually thought it was very good before I added the balsamic mixture.

AcadiaTwo March 28, 2010

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