Salade de couscous aux agrumes et herbes

Nutrition · per serving

Steps

1. 1

   Bring the water to a boil. Put the couscous in a heatproof bowl with the olive oil and salt, pour over the boiling water, stir once, cover, and let it steam off the heat until tender.

   120 g couscous moyen140 ml eau1 tbsp huile d'olive extra vierge1/4 tsp sel fin
2. 2

   Meanwhile, cut away the peel and pith from the grapefruit and orange, then segment them over a bowl to catch the juices. Squeeze the membranes lightly to extract extra juice for the dressing. Finely chop the parsley and mint, dice the cucumber, and very thinly slice the red onion. Zest the lemon first, then squeeze it.

   1 medium pamplemousse rose1 medium orange1 citron20 g persil plat frais10 g menthe fraîche120 g concombre40 g oignon rouge
3. 3

   Toast the flaked almonds in a dry skillet over medium-low heat for 2 to 3 minutes, shaking often, until lightly golden and fragrant. Remove immediately so they do not burn.

   20 g amandes effilées
4. 4

   Whisk together the olive oil, lemon juice, grapefruit juice, honey, cumin, black pepper, and salt until the dressing looks slightly thickened and emulsified.

   2 tbsp huile d'olive extra vierge1 tbsp jus de citron1 tbsp jus de pamplemousse1 tsp miel d'acacia1/4 tsp cumin moulu1/4 tsp poivre noir fraîchement moulu1/4 tsp sel fin
5. 5

   Uncover the couscous and fluff it thoroughly with a fork to separate the grains. Spread it briefly in a wide bowl or tray for 5 minutes so the steam can escape; this keeps the salad light rather than clumpy.

6. 6

   Combine the couscous with the cucumber, red onion, parsley, mint, lemon zest, grapefruit segments, and orange segments. Pour over the dressing and toss gently so the citrus stays mostly intact.

   120 g concombre40 g oignon rouge20 g persil plat frais10 g menthe fraîche1 medium pamplemousse rose1 medium orange1 citron
7. 7

   Let the salad sit for 10 minutes for the flavors to meld, then taste and adjust with a little more lemon juice or salt if needed. Finish with the toasted almonds and serve slightly cool or at room temperature.

   20 g amandes effilées

Origin & History

Couscous salads are popular across the Mediterranean, where grains, herbs, olive oil, and citrus are combined in endlessly varied ways. This modern version leans on classic regional flavors—fresh mint, parsley, and bright citrus—while presenting them in a light, colorful format suited to contemporary home cooking.