Compass Rose Citrus and Herb Couscous Salad

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A refreshing vegetarian couscous salad featuring bright citrus, fresh herbs, and toasted almonds inspired by the points of a compass rose. This Mediterranean-inspired vegetarian recipe, ready in about 20 minutes, pairs Israeli couscous, Vegetable broth, Orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cup Israeli couscous
• 1 1/4 cups Vegetable broth
• 1 large, peeled and segmented Orange
• 3 tbsp Lemon juice
• 3 tbsp Extra virgin olive oil
• 1/2 cup chopped Fresh parsley
• 1/4 cup chopped Fresh mint
• 1/4 cup Toasted sliced almonds
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Honey

Instructions

1. Step 1: Bring 1 1/4 cups vegetable broth to a boil in a medium saucepan. Add 1 cup Israeli couscous, reduce heat to low, cover, and simmer for 8-10 minutes until tender. Drain any excess liquid.
2. Step 2: Transfer the couscous to a large bowl and fluff with a fork. Add 1 large peeled and segmented orange, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup toasted sliced almonds.
3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 3 tbsp extra virgin olive oil, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
4. Step 4: Pour the dressing over the couscous mixture and toss gently to combine. Chill for at least 30 minutes before serving to allow flavors to meld.
5. Step 5: Serve cold or at room temperature as a light side or vegetarian main dish.