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Orange and date couscous

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings


  • 1 cup couscous
  • 1 cup boiling water
  • 1 large orange
  • 1/2 cup pitted dried dates, halved
  • 1 small carrot, peeled, grated
  • 1 cup fresh mint leaves, finely chopped
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon caster sugar


  • 1
    Place couscous in a heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains.
  • 2
    Meanwhile, peel and segment orange (see note). Squeeze membrane over a bowl to reserve juice (you’ll need 1/4 cup). Discard membrane. Place couscous, orange segments, dates, carrot, mint and pine nuts in a bowl.
  • 3
    Place oil, cumin, sugar and reserved orange juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over couscous mixture. Toss to combine. Serve.

Source: taste.com.au


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