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Fruit and Nut Couscous Salad


This salad is so delicious you may be tempted to eat if for dinner! Great served warm or cold.

  • ServingsServings


  • 1 large orange
  • 1 cup uncooked Roland® Israeli Couscous
  • 1 1/2 cups orange juice
  • 2 tablespoons Roland® Olive Oil
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon grated orange peel
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons raisins
  • 1/4 cup chopped walnuts, lightly toasted (see Note)
  • 1/4 cup finely chopped fresh parsley


  1. Peel and dice orange, removing pits.
  2. Cook Roland® Israeli Couscous according to package directions, substituting orange juice for water as the cooking liquid. When cooked, transfer couscous to a bowl and fluff with a fork, separating any lumps.
  3. Drizzle Roland® Olive Oil and lemon juice over couscous; continue to fluff the grains.
  4. Add ginger, orange peel, orange piece, raisins, walnuts and parsley. Mix well.
  5. Refrigerate several hours before serving. Toss lightly just before serving.

Note: To toast walnuts, spread them in a shallow pan. Heat in preheated 300-degree oven or toaster oven for 10 minutes, stirring often to prevent burning.

    Contributed by:American Roland Food Corp.