Recipe Request: Couscous for a Crowd

I can’t believe I never posted this here but apparently I never have. As someone has just asked for it, I take this opportunity to rectify the situation.

(Serves 6)


  • 2 c giant couscous
  • 1.5 c fresh mint, roughly shredded or chopped
  • 1 c sliced almonds, toasted (1)
  • 1 c dried cranberries (2)
  • zest of 1 orange
  • juice of 1 orange
  • dash of lemon juice (3)
  • olive oil
  • salt and pepper


Cook the couscous according to package instructions.  Drizzle with olive oil and toss to coat thoroughly. Then scatter some mint across the top and cover with a tea towel until couscous has cooled to room temp. Once the couscous has cooled, remove the tea towel and take larger pieces of wilted mint off top, then combine couscous, mint, almonds, cranberries, orange zest, and orange juice in a bowl.  Drizzle with additional olive oil (enough so that the couscous isn’t sticky) and season with salt and pepper. Toss to combine. Serve chilled or at room temperature.

This is one of those infinitely flexible things where you can add pretty much anything or mess with proportions to your hearts content and you’ll still end up with something yummy. And make extra ’cause it lasts in the fridge for a week and you’ll be snacking on it for days. Make a meal out of it and use up leftovers by adding some shredded cooked chicken.


(1) I leave these out sometimes – depends on who’s coming over and/or my mood. They do add a nice crunch in an otherwise not so crunch dish but I wouldn’t recommend other nuts. For some reason almonds work far better than others

(2) I sometimes add dried apricots as well. Whatever dried fruit you like, add.

(3) Depends on how much juice you get out of the orange and how sweet it is. If it’s too sweet for you after a good mix, add a dash of lemon juice to balance it. Or lime. Lime works the same magic.

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