How to make Golden Couscous Salad - This is the ultimate summer salad - it's light, packed with vibrant, fresh flavours, and can be made quickly and easily.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Couscous (कूसकूस), Oranges (संतरे)

Cuisine : Fusion

Course : Salads

Golden Couscous Salad Recipe Card

Golden Couscous Salad

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Golden Couscous Salad checkout Couscous with Beetroot, Couscous Tabbouleh, Couscous Feta Salad, Couscous Salad with Goat Cheese . You can also find more Salads recipes like Chatpata Sprout Salad, Kala chana salad, Tuna Salad, Insalata Caprese.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Golden Couscous Salad Recipe

  • Couscous 1 cup

  • Oranges 3 large

  • Raisins 1 tablespoon

  • Ginger grated 2 inch piece

  • Roasted cumin powder 1/2 teaspoon

  • Rice vinegar 2 tablespoons

  • Cucumber chopped with peel 1 medium

  • Green capsicum seeded and chopped 1 marble

  • Spring onions chopped 3

  • Salt teaspoon


Step 1

Heat three cups of water till boiling point. Add couscous and cover. Let it stand till couscous is well soaked. Meanwhile, extract juice from one orange. Grate its rind using a fine grater. Ensure that the white of the skin is not grated.

Step 2

Peel remaining oranges and remove all white membrane. Peel segments and remove pips. Cut each segment into two. Remove soaked couscous into a deep bowl and fluff up with a fork. Stir in raisins, ginger, about one teaspoon of grated orange rind, cumin powder, vinegar, three tablespoons of orange juice, cucumber, capsicum, spring onions, salt and half of the orange segments.

Step 3

Arrange remaining orange segments in a ring around the edge of a rimmed platter. Mound couscous in the center and serve.