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Couscous, Olive and Orange Salad

Couscous, Olive and Orange Salad

A great and tasty way to use leftovers: Couscous, Olive and Orange Salad!

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Manuela Zangara


Couscous Salad

  • 250 gms – 8.8 oz. couscous cooked per package directions and cooled
  • 2 tbsp mint leaves roughly chopped
  • ¼ red onion thinly sliced
  • 16 pitted black olives I used Kalamata
  • 2 oranges


  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • Salt to taste


  1. Prepare the couscous following the package instructions and keep it aside to cool down.
  2. Now prepare the vinaigrette. Put the honey, extra virgin olive oil, orange and lemon juice and salt in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
  3. Peel and segment the oranges by slicing off the two ends of the oranges and then the sides. Do this with a knife. Make sure you remove all the white parts. Now cut out the segments by slicing them off from both sides of the membranes, as shown in the pictures. Keep aside.
  4. Dress the cooled couscous with the vinaigrette.
  5. Add the remaining salad ingredients and mix well.
  6. Serve cold or at room temperature.