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Macadamia Citrus Couscous

Total Time

Prep/Total Time: 30 min.


8 servings

Our Test Kitchen provides this tasty twist on couscous salad. It pairs well with many entrees. Or toss in some cooked shrimp for a meal on the lighter side.


  • 1/4 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1 cup chicken broth
  • 1 cup refrigerated passion fruit juice blend
  • 1/2 cup orange marmalade
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced fresh gingerroot
  • Dash cayenne pepper
  • 1 package (10 ounces) couscous
  • 1 teaspoon grated orange zest
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup dried cranberries
  • 3 tablespoons minced fresh cilantro
  • 3 green onions, sliced


  1. In a large saucepan, saute onion and garlic in oil for 2 minutes or until tender. Add the broth, fruit juice, marmalade, Worcestershire sauce, ginger and cayenne. Bring to a boil; stir in couscous and orange zest.
  2. Cover and remove from the heat; let stand for 10 minutes. Stir in the macadamia nuts, cranberries, cilantro and green onions. Serve warm or chilled.

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