Almond Citrus Couscous

Almond Citrus Couscous

15
KillianZooKeeper 0

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

Ingredients

1 h 30 m {{adjustedServings}} servings 266 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

15
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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) cous...

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...

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 grille...