Almond Citrus Couscous

Almond Citrus Couscous

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Recipe by  KillianZooKeeper

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

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Adjust Servings

Original recipe yields 3 servings



  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 (13)

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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.



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!



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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Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet



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Quick Moroccan Couscous


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Quinoa, Couscous, and Farro Salad with Summer Vegetables