Orange & Mint Couscous Salad

Refreshing Orange & Mint Couscous Salad – Easy Citrus Herb Salad for Summer

Looking for a vibrant salad that’s light, flavorful, and comes together in minutes? This refreshing orange and mint couscous salad is everything you want in a warm-weather meal—zesty, herby, and totally satisfying. Whether you’re meal-prepping for the week or planning a picnic, this healthy salad is a guaranteed crowd-pleaser.

Citrus Inspiration

This salad was born from a craving for something bright, fresh, and different from the usual green-leafy lunches. Drawing inspiration from Mediterranean and Middle Eastern flavors, this couscous salad layers sweet citrus, cool mint, and savory red onion in a simple yet stunning dish. The combination of orange segments, fluffy couscous, and crunchy garnishes like pomegranate seeds and nuts makes every bite texturally exciting and nutrient-dense. It’s the kind of recipe that feels both refreshing and comforting—especially on hot days when you want something light but flavorful.

Why You’ll Love It

• Quick and easy – Ready in just 20 minutes with minimal cooking.
• Fresh and flavorful – Bursting with citrus, herbs, and juicy fruit.
• Perfect for gatherings – Great for potlucks, picnics, or make-ahead lunches.
• Naturally plant-based – Vegan and dairy-free with easy gluten-free swaps.

Quick Grocery List

For the Couscous Base:

• Couscous
• Boiling water or vegetable broth
• Olive oil
• Salt

For the Citrus-Mint Dressing:

• Olive oil
• Orange juice and zest
• Lemon juice
• Maple syrup or honey (optional)
• Salt and pepper

For the Salad Mix-ins:

• Orange segments
• Fresh mint
• Fresh parsley
• Red onion
• Cucumber
• Pomegranate seeds (optional)
• Slivered almonds or pine nuts (optional)

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Equipment Checklist

• Large and small mixing bowls
• Citrus juicer or reamer
• Microplane or zester
• Sharp knife and cutting board
• Fork for fluffing couscous
• Spoon or spatula for tossing salad

Dietary Adjustments

• Vegan: Yes, as written
• Gluten-Free: Use quinoa or gluten-free couscous
• Nut-Free: Skip the nuts or sub with roasted seeds

Serving Size
Serves 4 as a main or 6 as a side

Refreshing Orange & Mint Couscous Salad Recipe | Easy Healthy Summer Salad with Citrus & Herbs

DifficultyEasy

Servings4

Prep time15 minutes

Cook time5 minutes

Total time20 minutes

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Ingredients:

For the Couscous Base:

• 1 cup couscous, (quick-cooking)
• 1 cup boiling water or vegetable broth
• ½ teaspoon salt
• 1 tablespoon olive oil

For the Citrus-Mint Dressing:

• 2 tablespoons olive oil
• 2 medium Juice of oranges, (about ¼ cup)
• 1 Zest of orange
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey, (optional, for sweetness)
• Salt & pepper, to taste

For the Salad Mix-ins:

• 1 orange, peeled and segmented
• ¼ cup fresh mint leaves, finely chopped
• ¼ cup fresh parsley, finely chopped
• ¼ cup red onion, finely diced
• ¼ cup cucumber, diced
• ¼ cup pomegranate seeds, (optional, for color and sweetness)
• ¼ cup toasted slivered almonds or pine nuts, (optional, for crunch)

Instructions:

• 1

  Prepare the Couscous:

  1. In a large bowl, combine couscous, salt, and olive oil. Pour boiling water or broth over the couscous.
  2. Cover with a plate or lid and let it sit for 5 minutes.
  3. Fluff with a fork to separate the grains and let cool to room temperature.
• 2

  Make the Dressing:

  1. In a small bowl, whisk together olive oil, orange juice, orange zest, lemon juice, and maple syrup (if using).
  2. Season with salt and pepper to taste.
• 3

  Assemble the Salad:

  1. Add the chopped mint, parsley, red onion, cucumber, and orange segments to the cooled couscous.
  2. Drizzle the citrus dressing over the salad and toss gently to combine.
• 4

  Finish & Garnish:

  1. Sprinkle with pomegranate seeds and toasted almonds or pine nuts if desired.
  2. Chill for 10 minutes before serving, or serve immediately.

Equipment

• Mixing bowls (large and small)
• Citrus juicer or reamer
• Microplane or zester
• Sharp knife & cutting board
• Fork (for fluffing couscous)
• Spoon or spatula for mixing

Nutrition

Calories	280
Carbohydrates	36g
Cholesterol	0mg
Fat	13g
Fiber	4g
Protein	6g
Saturated Fat	1.5g
Sodium	210mg
Sugar	7g
Trans Fat	0g
Unsaturated Fat	11.5g

General Notes

• Chill before serving for best flavor.
• Can be prepped ahead and kept for 2–3 days in the fridge.

Substitutions

• Couscous: Use quinoa or bulgur for a gluten-free or heartier grain option.
• Orange: Try blood oranges or tangerines for a flavor twist.
• Mint and Parsley: Substitute with cilantro or basil based on your preference.
• Maple Syrup: Swap with agave, date syrup, or omit if oranges are sweet enough.

Variations

• Add crumbled feta cheese for creaminess and contrast.
• Stir in chickpeas or grilled chicken for a protein boost.
• Fold in diced avocado just before serving for extra richness.
• Top with pickled red onions or capers for a briny bite.

Let’s Get Cooking

Step 1: Prepare the Couscous

• Pro Tip: Pour boiling water or broth over couscous, cover tightly, and walk away—it steams itself in just 5 minutes.
• Pro Tip: Use a fork to fluff, not a spoon. This keeps the grains light and airy.
• Pro Tip: Let couscous cool to room temperature before mixing to avoid wilting herbs.

Step 2: Make the Dressing

• Pro Tip: Zest your orange before juicing—it’s easier and you won’t waste any zest.
• Pro Tip: Use fresh lemon and orange juice for the best flavor (bottled just won’t compare).
• Pro Tip: Whisk in water gradually if your dressing feels too thick or strong.

Step 3: Assemble the Salad

• Pro Tip: Gently toss the mix-ins with cooled couscous to avoid crushing soft ingredients like orange segments.
• Pro Tip: Chill for 10–15 minutes before serving to let flavors meld together.
• Pro Tip: Save a handful of herbs and toppings to sprinkle on just before serving for visual appeal.

Step 4: Finish & Garnish

• Pro Tip: Add nuts or seeds right before serving to keep them crunchy.
• Pro Tip: Serve with lemon wedges for an extra citrusy punch at the table.
• Pro Tip: This salad looks stunning on a white platter—great for entertaining!

Art Of

The beauty of this salad lies in balance: sweet orange, tangy lemon, fresh herbs, and savory red onion all play together in harmony. Couscous is often overlooked, but it’s the ideal blank canvas—absorbing flavor without overshadowing the other ingredients. To get that perfect light texture, it’s crucial to steam the couscous properly and fluff it well. The dressing, meanwhile, is all about layering brightness without overpowering. Whisking the zest directly into the oil and citrus juice gives this salad a floral depth that feels gourmet with zero fuss.

Tips and Variations

• Add a dash of cinnamon or allspice to the couscous for Moroccan flair.
• Toss in chopped dates or dried apricots for sweetness and chew.
• Sub in arugula or spinach to make it more of a leafy green salad.
• Use grilled peaches or nectarines in place of orange when in season.

Nutrition Breakdown (Per Serving)

• Calories: 280 – A balanced amount for a light lunch or hearty side.
• Carbohydrates: 36g – Mostly from couscous and fruit; energy-boosting.
• Cholesterol: 0mg – 100% plant-based and heart-healthy.
• Fat: 13g – From olive oil and nuts; mostly monounsaturated fats.
• Fiber: 4g – Red onion, pomegranate, and herbs keep it digestion-friendly.
• Protein: 6g – Can be boosted with chickpeas, chicken, or seeds.
• Saturated Fat: 1.5g – Low and easily lowered by skipping nuts.
• Sodium: 210mg – Mildly seasoned, but always adjustable.
• Sugar: 7g – Naturally sweet from oranges and pomegranate.
• Trans Fat: 0g – No processed or hydrogenated oils here.
• Unsaturated Fat: 11.5g – The healthy fat your heart loves.

Storing and Reheating

Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: No reheating needed—best served chilled or at room temp.
Freezing: Not recommended; citrus and herbs don’t freeze well.

Frequently Asked Questions (FAQ)

Q: Can I make this salad ahead of time?
A: Yes! Prepare it up to 24 hours in advance and keep it chilled until ready to serve. Flavors actually improve after resting.

Q: Is couscous gluten-free?
A: No, couscous is made from wheat. To make this gluten-free, use quinoa instead.

Q: Can I use dried mint instead of fresh?
A: Fresh mint gives the best flavor and aroma, but in a pinch, use 1 teaspoon of dried mint and mix it into the dressing.

Q: What protein goes well with this salad?
A: Chickpeas, grilled chicken, tofu, or tempeh pair beautifully. Just toss them in before serving.

Q: Can I serve this warm?
A: It’s meant to be served cool, but you can serve it slightly warm if the couscous is freshly cooked. Just avoid adding herbs until it’s cooled a bit.

Engage and Share

Tried this orange & mint couscous salad? Let me know how it turned out! Leave a comment, share a rating, or tag your version online—I’d love to see how you made it your own. For more citrus-forward ideas, check out my Berry & Citrus Spring Salad with Honey-Lemon Dressing or Smoky Harissa Chickpea & Cauliflower Bowls.