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Almond Citrus Couscous

Rated as 4.44 out of 5 Stars
0

"Refreshing side dish for warm months. To make this vegan, use vegetable broth!"
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Ingredients

1 h 30 m servings 266
Original recipe yields 3 servings

Directions

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  1. Bring the water to a boil in a saucepan, reduce heat to medium-low, and stir in the savory, parsley, red pepper flakes, and chicken bouillon granules until the granules dissolve. Pour in the couscous, stir to combine, and simmer until tender, about 10 minutes. Cover and remove from heat. Let cool. Drain off any excess liquid remaining.
  2. Place the cooled couscous in a salad bowl, and lightly combine with lemon zest, almonds, celery, onion, tomato, and olive oil. Season to taste with salt and black pepper before refrigerating until cold, at least 1 hour.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 266 calories; 14.3 27 7.9 < 1 401 Full nutrition

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Reviews

Read all reviews 18
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Wow, this is FABULOUS! I've had this recipe sitting around for a while because I had difficulty finding savory (finally located it at Fresh Market). First time ever cooking pearl (Israeli) cous...

Most helpful critical review

Yummy!!!!

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Wow, this is FABULOUS! I've had this recipe sitting around for a while because I had difficulty finding savory (finally located it at Fresh Market). First time ever cooking pearl (Israeli) cous...

Fantastic! This is such an unexpected, intriguing, and delicious blend of flavors and textures. I doubled this recipe and served it to 4.5 people (grandmother's a light eater) alongside grille...

This is a great recipe! I accidently misread it, and added in the celery, onions while the couscous was cooking, but it ended up great! The onions were sauteed with red peppers and the inside of...

Yummy!!!!

Absolutely one of the best sides I've ever had. I can't wait to make this again!

I served this as a side dish for Thanksgiving and it was a hit! Instead of bouillon granules, I used a bit of chicken broth. I also served at room temperature. The spicy kick is a nice surpri...

The family was split on this one but, since I liked it, I gave it four stars. I served it with grilled lemon chicken. It needs to go with something rather bland because of its strong flavor.

Not very good.

I made this for a ladies get together and everyone loved it, went back for seconds, and they all wanted the recipe. I made it just as the recipe was written and will make this again!