Citrus and Date Couscous Salad with Toasted Almonds

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A refreshing couscous salad bursting with bright citrus segments, chewy dates, and crunchy toasted almonds, tossed in a zesty orange dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs couscous, boiling water, orange juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups couscous
• 1 1/2 cups boiling water
• 1/4 cup orange juice
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp orange zest
• 1/2 cup pitted and chopped Medjool dates
• 1/3 cup sliced toasted almonds
• 1 cup blood orange segments
• 1/4 cup chopped fresh mint
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 1 1/2 cups couscous in a large bowl and pour 1 1/2 cups boiling water over it. Cover tightly and let sit for 5 minutes until water is absorbed and couscous is tender. Fluff with a fork.
2. Step 2: In a small bowl, whisk together 1/4 cup orange juice, 3 tbsp olive oil, 1 tbsp honey, and 1 tsp orange zest until emulsified.
3. Step 3: Add 1/2 cup chopped pitted Medjool dates, 1/3 cup toasted sliced almonds, 1 cup blood orange segments, and 1/4 cup chopped fresh mint to the couscous. Pour the dressing over the salad and toss gently to combine.
4. Step 4: Season with 1 tsp salt and 1/4 tsp black pepper. Serve chilled or at room temperature.