Couscous salad is one of the easiest foods you can make – you don’t even need to cook it, you just need to pour boiling water over it. This makes it really convenient for a quick side dish or camping meal. Our Orange and Almond Couscous Salad has a fresh fruity flavour.
Couscous can be a little bland on it’s own, so is perfect for flavouring up in different ways. In this recipe we combine sweet citrus, crunchy toasted nuts and curry spices to make a delicious and flavour packed couscous salad.
Right now we are driving through Portugal, with half a dozen oranges sitting on the dashboard in front of me. Oranges are so plentiful here, you can often find them free or falling to the ground. Watch out for the bitter ones, best for making marmalade, not for eating. Oranges can be so cheap here that can you buy a crate for what you would pay for a small bag back in the UK.
Portugal is also famous for is almond crop. There is a beautiful legend that tells how the country got its almond trees. When the Algarve was still known as the Al-Gharb under the rule of the Moors, a Moorish King fell in love with a Nordic Princess. They married, but soon the Princess became sad. The king consulted doctors from all over land, to find out why his beloved was so miserable. It turned out she missed the winter landscape of her homeland, all covered in white snow. So the king planted thousands of almonds trees across the Algarve. Spring came, and the hills of the Algarve turned white and almond blossom fell like snow. This romantic gesture lifted the spirits of the Princess and they lived happily ever after…
I think the Moorish King and his Nordic Princess would rather like our couscous salad with orange and almonds! Made, as always, with love.
We like to use organic oranges and almonds if you can get them – better for you and the planet. And they can taste so much better too. We like whole almonds as you can buy them plastic free, packaged in their own shells.
Couscous Salad with Orange and Almonds
- 1/2 cup couscous
- 1 tsp stock powder
- 2 tsp mild curry powder
- 1 tsp olive oil
- 2 tbsp raisins
- 1 cup boiling water
- 1 orange sliced
- 2 tbsp almonds
- salt to taste
- Place the couscous, stock powder, curry powder, olive oil and raisins in a heatproof bowl.
- Pour the boiling water over the couscous and cover it. Leaves for 3 mins
- In the meantime, chop the almonds and toast them in a pan until starting to brown
- Uncover the couscous and fluff it up with a fork, top with the toasted nuts and orange slices
We hope you liked our fruity couscous salad!
With love from Portugal,
Sophie and Paul