Spiced Citrus Couscous Salad with Apricots and Almonds

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Couscous steamed in orange juice with cinnamon and cumin, then tossed with dried apricots, toasted almonds and fresh parsley while still warm. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs couscous, boiling water, orange zest 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 4, 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 cup couscous
• 1 1/4 cups boiling water
• 1 tsp orange zest
• 1/4 cup, freshly squeezed orange juice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 1/3 cup, chopped dried apricots
• 1/4 cup, roughly chopped toasted almonds
• 1/4 cup, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 1 cup couscous in a large bowl and pour 1 1/4 cups boiling water over it, cover tightly and let stand for 5 minutes until water is absorbed and couscous is fluffy.
2. Step 2: Fluff the couscous with a fork and stir in 2 tbsp olive oil, 1 tsp orange zest, and 1/4 cup freshly squeezed orange juice.
3. Step 3: Add 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper, mixing thoroughly to evenly distribute the warm spices.
4. Step 4: Fold in 1/3 cup chopped dried apricots, 1/4 cup toasted chopped almonds, and 1/4 cup chopped fresh parsley for texture and freshness.
5. Step 5: Taste and adjust seasoning if needed. Chill the salad in the refrigerator for 15-20 minutes before serving to meld flavors.