Tunisian Couscous Salad
Couscous is a North African dish that can be found across the Maghrebi cuisines of Tunisia, Algeria, Morocco, Libya, and Mauritania. Although couscous resembles a grain, it’s actually a type of pasta made from durum semolina wheat that is rolled into small balls and steamed, making the cooking process quicker. Tunisian couscous is typically served with a red tomato-based sauce that contains a rich spice flavor profile featuring coriander, chile powder, garlic, caraway seeds, and turmeric.
Inspired by the sun-drenched Mediterranean flavors of the region, our Tunisian couscous salad recipe features Curious Spoon’s Maghreb Seasoning. This fragrant blend of golden saffron, crushed chiles, coriander, lemon peel, and ginger imparts the traditional flavors of North African cuisine into an easy-to-use seasoning. When paired with fluffy couscous, toasted Marcona almonds, juicy oranges, fresh cherry tomatoes, and crisp radishes, this couscous salad packs bright flavor and crunchy texture with every bite.
- 1 cup Couscous
- 4 tbsp. Curious Spoon Maghreb Seasoning
- 1 tbsp. Vegetable Oil
- 1/2 cup Almonds
- 2 Oranges
- 3 tbsp. Lemon Juice
- 1 tbsp. Mint, sliced chiffonade style
- 1 tbsp. Red Wine Vinegar
- 2 tbsp. Olive Oil
- 1/2 cup Cherry Tomatoes, cut in half
- 1/2 cup Radishes, sliced into 1/8″ pieces
- 3 tbsp. Scallions, thinly sliced
- Kosher Salt
- Ground Black Pepper
From the Kitchen
- Cutting Board
- Small bowl
- Small saucepan
- Baking sheet
- Medium bowl
Notes from the Chef:
This salad is delicious served warm or cold! Prepare it ahead of time and store it in the refrigerator for an easy summer salad.
Prep all ingredients.
Combine couscous with Curious Spoon Maghreb Seasoning and 1 tbsp. vegetable oil in small bowl. Mix well until all grains are coated.
Heat water to low boil in small saucepan. Pour in couscous and stir well. Remove from heat, cover, and let sit for 10 minutes. Uncover and fluff with fork. Let cool.
Preheat the oven to 350°F. Place almonds on baking sheet. Toast in oven for about 5-10 minutes, until light golden brown. Remove from oven and set aside.
Peel and section oranges, reserving juice. In small bowl, mix 3 tbsp. of reserved orange juice, lemon juice, mint, red wine vinegar, and olive oil.
In medium bowl, toss cooled couscous, tomatoes, radishes, scallions, and orange slices. Add dressing and toss again until dressing coats the salad. Season to taste with salt and pepper.
Garnish with toasted almonds and fresh mint leaves.