Orange Israeli Couscous with Mache and White Beans

August 13, 2011


One of my favorite things about cooking is taking seemingly incongruous ingredients and combining them to discover that they work together perfectly. On some level it makes sense that if you like foods separately, you’ll like them together, but it’s pretty amazing how often it just doesn’t work- ketchup and ice cream anyone? Actually, that might not be so bad…sounds like the latest hipster food craze- spicy tomato sorbet. If this ever happens, I totally called it!

Anyway, this couscous salad is tasty. It may sound weird, but trust me, it’s goooood. Great for lunch or dinner and leftovers too!

Ingredients: (about 4 servings)

1 cup dried Israeli couscous

1 11 oz can of mandarin oranges

1 15 oz can of cannellini beans, drained and rinsed

1/3 cup almond slivers

1 Tablespoon extra virgin olive oil

1 packed cup of mache rosettes (or arugula)

1/4 cup finely chopped red onion

juice of 1/2 a lemon

salt and pepper

Directions: First, prepare the couscous.


Bring 1 cup of dried couscous to a boil in 1 cup of water. Cover, reduce heat and cook for about five minutes and then fluff with a fork. The couscous will look plump and chewy. Set aside.

Next, make the dressing. Drain the juice off the mandarin oranges into a mixing bowl. Add the lemon juice and olive oil to the orange juice and whisk together. Set aside.


In a large salad bowl, toss together the couscous, mandarin oranges, almond slivers, mache, red onions, and white beans. 


Pour the orange juice dressing over top and mix well. Add salt and pepper to taste. Chill and serve.


I love the chewy couscous pearls.


This couscous salad is truly one of my favorites. The red onion balances out the sweetness of the mandarin oranges, the beans add bulk, and the almonds and mache give it great crunch.


I hope you like it as much as I do!

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Other posts you may enjoy:

  1. Peach, Apricot and Pistachio Couscous
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  3. White Bean Hummus Soup
  4. Lemony White Bean and Tuna Salad
  5. Spicy Almond Green Beans


Lauren August 15, 2011 at 7:25 pm

this looks like the perfect dish to bring to a cookout or pot luck! I’m keeping this in mind….

Lauren August 15, 2011 at 8:23 pm

I also made cous cous once with dried apricots and currants. It was just a recipe off the back of the box. But also a delicious combination!

Jen @ Keepitsimplefoods August 15, 2011 at 9:41 pm

That sounds lovely! I will definitely try making your version. Thanks for sharing!

natalie (the sweets life) August 15, 2011 at 2:26 pm

ha! i love ketchup and i love ice cream…so the combination intrigues me ;)

Jen @ Keepitsimplefoods August 15, 2011 at 3:52 pm

Who knows? It might be really tasty! LOL!

Ranjani August 15, 2011 at 12:36 pm

Looks great! I just ate lunch and those photos are making me hungry again

Lindsay @ Pinch of Yum August 15, 2011 at 10:39 am

Ahh that does look good! I love any salad that has some grains in it.

Homer August 14, 2011 at 10:05 am

What a great summer dish!

Bianca @ Confessions of a Chocoholic August 13, 2011 at 8:18 pm

I don’t eat couscous very often but want to get more into it. This does sound good, especially with the cannellini beans. And it looks pretty too!

Shana August 13, 2011 at 8:12 pm

I love fruit in salads and entrees! I used to think it was weird but now I crave fruit and veggie combos. Watermlon may have made an appearance in a shrimp dish recently. It was awesome!

Jen @ Keepitsimplefoods August 13, 2011 at 10:28 pm

Oh, that sounds good!

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