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Almond Citrus Couscous

Almond Citrus Couscous

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
KillianZooKeeper

KillianZooKeeper

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  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

lutzflcat
12

lutzflcat

10/19/2011

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.

shiri15
5

shiri15

12/26/2011

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!

Bethany
3

Bethany

6/20/2012

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!

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