This Mersin salad tosses tiny pasta with bitter orange juice and herbs, creating a bright lunch plate with a loose, grainy texture.
12 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the couscous for 8 minutes and drain it, letting the excess water run off so the dressing balance is not diluted.
Dice the cucumber finely and chop the parsley thinly.
Whisk the olive oil, bitter orange juice, and salt together.
Gently toss the couscous, cucumber, and parsley with the bitter orange dressing without crushing them.
Transfer to a serving plate and bring it to the table while the dressing is still glossy.
💡 Tip: Rinsing the couscous under cold water after boiling helps keep the grains from sticking.
🍽️ Serving suggestion: Spread the bitter orange couscous salad on a chilled plate so the cucumber and parsley pieces look fresh.
~188
kcal calories
5
g protein
30
g carbs
5
g fat
1.5g
Sugar
1.3g
Fiber
295.6mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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