Citrusy Couscous Salad With Broccoli and Feta

By Yasmin Fahr

Citrusy Couscous Salad With Broccoli and Feta
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
20 minutes
Rating
5(1,491)
Notes
Read community notes

Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1small navel orange, half juiced (about 3 tablespoons), half peeled and cut into bite-size pieces (see Tip)
  • 1lime, juiced (about 1 tablespoon)
  • 2teaspoons honey
  • ½teaspoon ground cumin
  • Kosher salt
  • 2tablespoons olive oil
  • 2scallions, thinly sliced
  • 1red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)
  • 1½cups pearl couscous
  • 1medium head broccoli (about 12 ounces), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups total)
  • ½cup crumbled feta
  • ¼cup unsalted, dry roasted pistachios, roughly chopped
  • ¼packed cup fresh mint, basil or parsley, finely chopped
  • Freshly cracked black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

451 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 16 grams protein; 513 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.

  2. Step 2

    In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.

  3. Step 3

    Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.

Tip
  • For the orange half, cut off the bottom tip, then place the center of the orange cut-side down. Starting from the top, use a knife to follow the curve to remove and discard the rind before cutting the fruit into small pieces.

Ratings

5 out of 5
1,491 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Joan

This works equally well with orzo or rice if no cous-cous on hand. Also, kale is a quick option as a broccoli substitute.

Hilary

Delicious. I roasted the broccoli and it gave it a delicious added texture and flavor. Tastes even better the next day.

Maddy

Delightful recipe. I used cilantro instead of parsley and it was great! Also added chickpeas to make it a meal.

Caity P

Made this tonight and it was delicious! Added some smoked chicken and roasted the broccoli for some extra flavors. The pistachios and feta were the perfect touch!

Bellaverdi

This recipe is perfection. Beautiful blend of flavors as written. I have also prepared it with oven roasted broccoli, which is significantly better, if that is even possible. Don’t leave out anything, as it all contributes.

MainLineMike

Delicious combination, but way too much water. The ratio for Israeli couscous (aka pearl couscous) is 1.25 to 1, not 2 to 1. This made the couscous too mushy.

Anna

The combination of orange and mint was surprisingly spectacular. If you don't like raw onion/shallot, the salt and citrus juice alone isn't enough to mellow it out, so next time I'll lightly sauté. I used leftover brown rice instead of couscous and it was amazing. Healthy and tastes complex.

Susie

Delicious combo of flavors. I added more of basically all the mix-ins (orange, pistachio, feta, mint)

Lauren C.

Made as written and it completely exceeded expectations. Would be a stunner at ANY bbq or potluck.

becca

Delicious!! I took others advice and roasted the broccoli, along with some kale, instead of boiling it. It turned out great. If you want more orange pieces in the salad, opt for a larger orange than the recipe calls for. I Veganized it by leaving out the feta and it still turned out very tasty.

just double the broccoli

….and nothing else if you want to make this more salad than grain bowl. 10/10!

rk

I used basil but I think mint would have been a better choice.

Tiny

Our new favorite! Doubled the recipe plus extra add-ins 1-1/2 c. couscous, cook with 1-1/2 c. water Roasted steamed broccoli Red bell pepper 5-6 scallions 1 bunch Italian parsley (may try dill next time) Dressing: 2 limes, 1 orange, 2 tbs. oil, 1/2 tsp. cumin, no salt Xtra lightly salted pistachios oranges (drain first) Dressing/feta goes on each serving individually so salad lasts longer in fridge Bonus: served with grilled chicken breasts marinated in lime/cumin/s p/oil

Carol

Thought it needed a lot more citrus! I’d say do 2-3 oranges total to really get that flavor and an extra lime.

Brittany G

This was delicious! I made it as is except I added a bit more broccoli, and some slivered almonds since I didn't have enough pistachios (the pistachios were also salted). I also did not drain the couscous/broccoli which gave it a bit more of a creamy texture which I enjoyed. I ate it as is for lunch, but for a more substantial meal I agree with the suggestion of adding chicken, salmon, or shrimp, which would all be great with this.

Susan A.

Very yummy. I added an extra orange and used chickpeas for protein. And I used basil. I think I want to use mint next time. It's not 20 minutes though! Lots of prep. But excellent salad and I would make it again.

akaliko

I used quinoa - was great - would say needs at least 2 oranges worth of pieces. And the pieces shouldn’t be too small Or they will disappear. Ditto for the pistachio pieces

Fran

Perfect simple recipe. I used TJ’s pearled couscous, cooked for 7 minutes then added the broccoli. Followed the rest of the recipe. Just delicious!

janisani

wonderful! I did use more broccoli and orange pieces. also I used crumbled gorgonzola instead of feta. the mint was really nice in this. would use quite a bit next time.

RB

I roasted the broccoli. I followed the ratios and measurements as written in the recipe. It is so delicious....This would be perfect to take to a potluck. I'm eating it cold on a hot summer day!

Kristen

Subbed feta with chopped green olives to make it vegan. Divine!

HelgaB

Great flavor combo, but will need some changes for the next time. Toast the couscous in a little olive oil (not dry as the recipe indicates). Use less water and longer cooking time. I bought mine in bulk so it didn't come with instructions. The usual cooking time as I learned later is 14 minutes, but for al dente, as little as 10 could be ok. The indicated 8 minutes is too short.

Amy

Needed the whole orange for the juice so didn’t add the slices in the end but it was fantastic still!

marieta Warnstedt

I love the flavor of this salad but I must have done something wrong, it looks nothing like the picture. I used 1 1/2 cups raw couscous, so when cooked it was way too much. I saw only couscous in my salad.

marieta Warnstedt

I love this recipe but I must have done something wrong. It calls for 1 1/2 cups couscous; I cooked raw couscous with that measurement and got sooo much couscous I barely could see the other ingredients. I want to make this again so is that what went wrong?

MF

I made this with two broccoli crowns (rather than one), chopped into florets and steamed, and about 2.5 cups of cooked brown rice, and no chili or herbs. We loved it!

Katya

This was surprisingly good. Used much less couscous than in the recipe and added dried cherries. Also added a mix of wild mushrooms, which I cooked in a pan with broccolini florets, separately from couscous. Didn’t have pistachios so used hazelnuts instead. Added a bit of harissa for flavor. Husband devoured it and asked for more.

Marissa

1.5 cups of pearl barley in instant pot (20 min) added approx 1 cup orzo dressing as is with 1 jalapeno, 1 tsp cumin, added another Tbsp lime juice and more olive oil basil and parsley doubled broccoli, roasted @ 425 F for 20 min added chopped segments of 5 clementines added garbanzo beans next time: increase cumin

Kieren

Delicious- but it is even better with pearl barley...the texture is wonderful with pearl barley and the fiber a healthy plus! We add chickpeas for protein, try it!

Elsie

Dressing needed more oomph.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More From Pasta Salad Recipes

More Recipes From Yasmin Fahr

Cooking Guides