1/7 Photos of Mandarin Couscous Salad
1 hr 20 mins
From Light and Tasty magazine, Dec. 2004..submitted by D. Anderson. I have to admit, I've never tried couscous because it always looks so dry when I've seen it. I'm posting this recipe in hopes someone will review it and tell me if this one will be different. I did not see anything similar on this site. I'm hoping this will get me going in the right direction with a healthy alternative for side dishes. (Time to make is a guess as I've not made this before but it does include the time to chill the couscous).
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Units: US | Metric
- 1 1/3 cups water
- 1 cup couscous, uncooked
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup frozen peas, thawed
- 1/2 cup slivered almonds, toasted
- 1/3 cup red onion, chopped (I'd probably use Vidalia)
- 3 tablespoons cider vinegar or 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1Place water in a saucepan and bring to a boil.
- 2Stir in couscous and cover then remove from heat and let stand for 5 minutes.
- 3Fluff with a fork then recover and refrigerate for at least one hour.
- 4In a bowl, combine the oranges, peas, almonds, onion and couscous.
- 5In a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well.
- 6Pour dressing over couscous mixture and toss to coat.
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Nutritional Facts for Mandarin Couscous Salad
Serving Size: 1 (161 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 221.1
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 113.6 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 3.9 g
- Sugars 8.1 g
- Protein 6.2 g