Citrusy Couscous Salad With Broccoli and Feta Recipe (2024)

This works equally well with orzo or rice if no cous-cous on hand. Also, kale is a quick option as a broccoli substitute.

Delicious. I roasted the broccoli and it gave it a delicious added texture and flavor. Tastes even better the next day.

Delightful recipe. I used cilantro instead of parsley and it was great! Also added chickpeas to make it a meal.

Made this tonight and it was delicious! Added some smoked chicken and roasted the broccoli for some extra flavors. The pistachios and feta were the perfect touch!

This recipe is perfection. Beautiful blend of flavors as written. I have also prepared it with oven roasted broccoli, which is significantly better, if that is even possible. Don’t leave out anything, as it all contributes.

The combination of orange and mint was surprisingly spectacular. If you don't like raw onion/shallot, the salt and citrus juice alone isn't enough to mellow it out, so next time I'll lightly sauté. I used leftover brown rice instead of couscous and it was amazing. Healthy and tastes complex.

Made as written and it completely exceeded expectations. Would be a stunner at ANY bbq or potluck.

Delicious combo of flavors. I added more of basically all the mix-ins (orange, pistachio, feta, mint)

Delicious!! I took others advice and roasted the broccoli, along with some kale, instead of boiling it. It turned out great. If you want more orange pieces in the salad, opt for a larger orange than the recipe calls for. I Veganized it by leaving out the feta and it still turned out very tasty.

….and nothing else if you want to make this more salad than grain bowl. 10/10!

Delicious combination, but way too much water. The ratio for Israeli couscous (aka pearl couscous) is 1.25 to 1, not 2 to 1. This made the couscous too mushy.

I used basil but I think mint would have been a better choice.

Our new favorite!Doubled the recipe plus extra add-ins1-1/2 c. couscous, cook with 1-1/2 c. waterRoasted steamed broccoliRed bell pepper5-6 scallions1 bunch Italian parsley (may try dill next time)Dressing: 2 limes, 1 orange, 2 tbs. oil, 1/2 tsp. cumin, no saltXtra lightly salted pistachios oranges (drain first)Dressing/feta goes on each serving individually so salad lasts longer in fridgeBonus: served with grilled chicken breasts marinated in lime/cumin/s p/oil

This was delicious! I made it as is except I added a bit more broccoli, and some slivered almonds since I didn't have enough pistachios (the pistachios were also salted). I also did not drain the couscous/broccoli which gave it a bit more of a creamy texture which I enjoyed. I ate it as is for lunch, but for a more substantial meal I agree with the suggestion of adding chicken, salmon, or shrimp, which would all be great with this.

Thought it needed a lot more citrus! I’d say do 2-3 oranges total to really get that flavor and an extra lime.

Try roasting the broccoli like people suggest

This was perfection! Only changes I made were roasting the broccoli and adding grilled chicken for extra protein. This is a great potluck dish and will make killer leftovers. 10/10.

Decent, easy meal. I added some white beans for protein and roasted the broccoli as suggested. I think adding in some zest from the orange or line would brighten it a bit more!

Replaced the broccoli with simple mixed salad greens and Added some shaved garlic to the dressing. The standout among all the other salads at the party - excellent

Replaced broccoli with simple mixed salad greens, added diced red bell pepper, added shaved garlic to the dressing and doubled the amount - the standout of all the salads at the dinner party - excellent !!

Just amazing. The toasted couscous pops in your mouth. Definitely double the broccoli, and even the pistachios for more crunch. Slivered almonds would be just as good. Make vinaigrette ahead of time for hot peppers and scallions to mellow. Just a delightful zingy citrus bite! Leftovers are better than restaurant grain bowls days after!

I have to go GF so I switched the couscous for Quinoa and the results were fantastic. As others I encourage I roasted the broccoli which definitely helped with quinoa cooking. A really great concoction.

Delicious with lamb chops!! I de-seeded my jalapeno but will likely keep the seeds next time for more heat - I wanted just a tad more flavor.

I used regular couscous and roasted the broccoli, but otherwise followed the recipe exactly. I would have liked more orange slices, but otherwise it was perfect!

AMAZING! Roasted the broccoli. Doubled the orange pieces. We served Arlo all the elements befor combining—plain couscous, orange, broccoli, pistachios, feta—and that worked well. I cooked salmon sous vide which was a nice accompaniment but we could eat it vegetarian and it would still be great.

DELICIOUS. Next time I will double everything except the couscous.

Very good but needs some small changes. First: NO SALT in the cooking couscous - it came out too salty that way. Suggest salting to taste after cooking/assembling. Keep the 1/2 tsp salt in the dressing.Second: Needs more orange pieces! After juicing half the small orange, what was left was not nearly enough for my taste. It could have done with another small orange cut up into pieces.

We used a blood orange in place of a navel orange, but a navel would be preferable.

Substitutions:Farro for couscous Roasted broccoli for boiledLarge caracara for small navelUsed mint; basil would be fine. Don’t think I’d like parsley.A refreshing dish for cold weather when oranges are in season. Each bite offered a different set of flavors. I’ll make this again.

This was delish. Made as written except I used baby cauliflower instead of broccoli. Didn’t know baby cauliflower was a thing but it is. I probably added more orange segments than called for as well. Absolutely will make this again. May follow the lead of some others and roast the baby cauliflower or broccolini next time. I used french feta which is strongly flavored so I didn’t have to use a lot. Sadly trying to limit my intake of cheese.