Couscous Rainbow Salad with Orange Citrus Dressing
Couscous Rainbow Salad with Orange Citrus Dressing
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Yield: 4
Category: Salad
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
3 cups cooked couscous
1 cup grated carrots, diced
3 spring onions, sliced
1 cup orange pieces
1 cup peach slices
¼ cup dried cranberries or cherries
½ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Fresh rosemary, for garnish
1 orange, peeled
1 spring onion, chopped, for dressing
½ cup tightly packed coriander
½ cup tahini
½ cup filtered water
Description
A colourful couscous salad with carrots, spring onions, orange pieces, peach slices, dried cranberries or cherries, parsley, and mint. Finished with a creamy orange, coriander, and tahini citrus dressing, it is bright, refreshing, and ideal for summer meals.
How-to? Steps
Step 1: Cook the couscous
Bring 1 cup water or vegetable stock to a boil. Remove from the heat and pour in 1 cup dry couscous. Stir until fully submerged, cover tightly, and let sit for 10–15 minutes.
Step 2: Fluff and cool
Remove the lid and rake through the couscous with a fork to separate the grains. Set aside to cool.
Step 3: Make the dressing
Halve and quarter the peeled orange, removing any seeds, and place it in a blender with the spring onion, coriander, tahini, and filtered water. Blend until creamy, adding more water as needed.
Step 4: Assemble the salad
Place the cooked couscous, carrots, spring onions, orange pieces, peach slices, dried fruit, parsley, and mint in a large bowl.
Step 5: Serve
Pour over the dressing, mix well, and serve garnished with fresh rosemary sprigs.