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Blood Orange and Couscous Salad

February 25, 2013

Blood Orange and Couscous Salad

The blood orange season is drawing to a close – March will be their last hurrah – though their tart flavour and vibrant colour more than makes up for a rather ephemeral existence. The best way to consume a regular orange is to feast on its sweet flesh, alone and unadulterated. However, as a result of their somewhat more complex flavour things are a little different when it comes to blood oranges – it makes them ideal candidates for all manner of salad. Though, of course, they do remain a pleasure when consumed in culinary isolation.

Pomegranate Molasses is a concentrated pomegranate juice (not actually molasses), making it extremely sweet, but also rather sharp. It is a versatile ingredient and works well with meat, fish and vegetables alike. Being a little similar to balsamic vinegar, pomegranate molasses also perform brilliantly in vinaigrettes – simply whip up with a little olive oil and lemon juice and administer liberally.

Blood Orange and Couscous Salad

You will, of course, be relieved to know that the sharp molasses pair wonderfully with the tart orange, making for a sweet, though powerful, flavour. When choosing your couscous try and find giant couscous (also known as ptitim or Israeli couscous) as it holds the vinaigrette pleasingly well. However, regular couscous (though it is made differently) or quinoa would work tolerably well instead. Whichever you choose, stick with the basic recipe and the proceedings will be thoroughly enjoyable.

Blood Orange and Couscous Salad

Blood Orange and Couscous Salad {recipe}

Serves 4-6


• 200g giant couscous

• 2 blood oranges

• 5 spring onions, finely sliced

• 2 tbsp fresh basil or parsley, roughly chopped

• 2 tbsp pomegranate molasses

• 3 tbsp olive or rapeseed oil

• Half a lemon, the juice of

• Salt and pepper


1. Pop the couscous on to boil, this should take 8 minutes. Meanwhile, slice the rind from the oranges and cut into small segments (as pictured). Mix together the molasses, oil and lemon juice in a small bowl – beat thoroughly.

Blood Orange and Couscous Salad

2. Once the couscous is soft through, drain it and transfer to a large bowl. Tip in the vinaigrette and mix well – season to taste. Gently stir through the orange, onions and herbs and serve – it can be stored overnight in the fridge.

Blood Orange and Couscous Salad

Cost: The entire salad, which is more than enough for four as a main and six as a side, set us back around £3.20. Not a bad price at all – it was very filling indeed.


43 Comments leave one →
  1. February 25, 2013 6:02 pm

    That’s a very nice orange. I never find nice ones like that.

  2. February 25, 2013 6:05 pm

    gorgeous blood oranges! I agree w/ cookinginsens that many of mine are not nearly as ‘bloody’

  3. February 25, 2013 6:13 pm

    Gorgeous! The colors are stunning. Proof healthy food can be gorgeous and make you want to eat them.

  4. February 25, 2013 6:19 pm

    Lovely recipe.

  5. February 25, 2013 6:40 pm

    Been looking for a recipe to try with Israeli couscous, which I bought without knowing how I might cook it. Hoping to source pomegranate molasses at a health food store?

  6. February 25, 2013 7:37 pm

    Food porn alert – what a totally gorgeous dish!!

  7. February 25, 2013 8:12 pm

    Well what do you know?! I have a container of Israeli couscous (what we antipodeans call that big stuff) on my shelf, a gift from shopping day from my erstwhile man who thought I might just like it (ring first babe…RING FIRST! 😉 ) that has been languishing there for months now because I had no idea what to do with it and even though pomegranates are not in season here (lucky, I don’t really like them…too fiddly) I can make this almost like original 🙂 you are starting to branch out into the “interesting” catagories now Mr Frugal, well done you! 🙂

    • March 2, 2013 10:42 pm

      How serendipitous! I do try to be as interesting as possible, keeps my regulars coming back 😀

  8. February 25, 2013 8:57 pm

    I have such a kitchen crush on Israeli couscous! adore the texture. This looks fab, frugal. Beautiful colours!

  9. February 25, 2013 10:26 pm

    Fantastic colours Nick. A good trick with any food at this time of year.

  10. February 25, 2013 10:26 pm

    How funny, I made a dish last night with giant cous cous and pomegranate molasses but no blood orange – want to make your version now!

  11. February 25, 2013 11:19 pm

    Looks delicious. I love blood oranges. I think I will have to try this with quinoa to make it gluten free.

  12. February 26, 2013 4:47 am

    Simple and delicious – I guess I could make that with normal couscous, yes ? Hard to find the giant one here.

  13. February 26, 2013 7:44 am

    I love blood oranges in salads and this looks great. Mine is blood orange slices, roasted almonds, arugula, parmesan flakes, and almond oil.

  14. February 26, 2013 2:08 pm

    As always, I’m amazed at the great ingredients you find and assemble so frugally. Nice!

  15. February 26, 2013 3:30 pm

    Love blood oranges, as do my girls. Have always wanted to try Israeli couscous. Beautiful salad!

  16. February 26, 2013 3:49 pm

    This sounds and looks gorgeous. We call that type of couscous Israeli couscous.

  17. February 26, 2013 4:19 pm

    I love the blood orange in this couscous salad. I just know the flavor is absolutely delish.

  18. February 26, 2013 6:26 pm

    So jealous of your giant cous cous, and the blood oranges! Believe it or not I’ve yet to find them here, in the land of oranges! My hero Ottolenghi uses that cous cous a lot and I WANT SOME!!!

  19. February 27, 2013 6:17 am

    I keep seeing blood oranges at the green grocer and thinking, “I should buy some of those,” and then somehow I don’t. They are so beautiful! The couscous looks wonderful Nick.

  20. February 27, 2013 11:28 am

    Those oranges look great. I’ve never used them before but will keep an eye out for them from now onwards.

  21. February 27, 2013 11:41 pm

    Blast. I think your blood orange salad beat the pants off my carrot ribbon salad. Touche.

  22. March 2, 2013 10:52 pm

    AH! I didn’t know there was different sized couscous. I have never seen it that large. The kind I am familiar with is little and it rolls all over the place! This is a beautiful dish!

  23. January 8, 2014 11:55 am

    Interesting combination! I love love love blood oranges! I’ve never seen cous cous so big before, hehe. Happy new year!

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