Healthy Eating Recipes Salad Vegan Vegetarian Winter

Blood Orange and Couscous Salad


The blood orange season is drawing to a close – March will be their last hurrah – though their tart flavour and vibrant colour more than makes up for a rather ephemeral existence. The best way to consume a regular orange is to feast on its sweet flesh, alone and unadulterated. However, as a result of their somewhat more complex flavour things are a little different when it comes to blood oranges – it makes them ideal candidates for all manner of salad. Though, of course, they do remain a pleasure when consumed in culinary isolation.

Pomegranate Molasses is a concentrated pomegranate juice (not actually molasses), making it extremely sweet, but also rather sharp. It is a versatile ingredient and works well with meat, fish and vegetables alike. Being a little similar to balsamic vinegar, pomegranate molasses also perform brilliantly in vinaigrettes – simply whip up with a little olive oil and lemon juice and administer liberally.

Blood Orange and Couscous Salad

You will, of course, be relieved to know that the sharp molasses pair wonderfully with the tart orange, making for a sweet, though powerful, flavour. When choosing your couscous try and find giant couscous (also known as ptitim or Israeli couscous) as it holds the vinaigrette pleasingly well. However, regular couscous (though it is made differently) or quinoa would work tolerably well instead. Whichever you choose, stick with the basic recipe and the proceedings will be thoroughly enjoyable.

Blood Orange and Couscous Salad {recipe}

Serves 4-6


• 200g giant couscous

• 2 blood oranges

• 5 spring onions, finely sliced

• 2 tbsp fresh basil or parsley, roughly chopped

• 2 tbsp pomegranate molasses

• 3 tbsp olive or rapeseed oil

• Half a lemon, the juice of

• Salt and pepper


1. Pop the couscous on to boil, this should take 8 minutes. Meanwhile, slice the rind from the oranges and cut into small segments (as pictured). Mix together the molasses, oil and lemon juice in a small bowl – beat thoroughly.

2. Once the couscous is soft through, drain it and transfer to a large bowl. Tip in the vinaigrette and mix well – season to taste. Gently stir through the orange, onions and herbs and serve – it can be stored overnight in the fridge.

Cost: The entire salad, which is more than enough for four as a main and six as a side, set us back around £3.20. Not a bad price at all – it was very filling indeed.


61 replies on “Blood Orange and Couscous Salad”

Well what do you know?! I have a container of Israeli couscous (what we antipodeans call that big stuff) on my shelf, a gift from shopping day from my erstwhile man who thought I might just like it (ring first babe…RING FIRST! 😉 ) that has been languishing there for months now because I had no idea what to do with it and even though pomegranates are not in season here (lucky, I don’t really like them…too fiddly) I can make this almost like original 🙂 you are starting to branch out into the “interesting” catagories now Mr Frugal, well done you! 🙂

Gorgeous Dish Nick and Gigantic couscous indeed! I love that size! We get about ever fruit imaginable in Hong kong , except blood oranges but will try this recipe with regular as the flavors will be close. I hope this comment goes though to you as I have been having issues. Take care, BAM

Yes, meyer lemons are almost done here. And blood oranges will follow shortly. But we’ll have rhubarb and strawberries to make up for them 🙂
The pearl couscous and blood orange salad looks amazing. Gorgeous.

AH! I didn’t know there was different sized couscous. I have never seen it that large. The kind I am familiar with is little and it rolls all over the place! This is a beautiful dish!

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