Houston's Couscous copycat recipe by Todd Wilbur
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Houston's Couscous

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This cold couscous salad side dish served at the 96-unit chain is very unique and seriously delicious. The secret is cooking the couscous with orange juice so that it is filled with flavor. Then you toss in some golden raisins, almonds, radishes, tomatoes, mint, green onion and parsley, and the couscous party is on. This is a great warm weather side for pool parties and picnics that can be made a day ahead. It’s easy. It’s tasty. It’s finally cloned.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 1/3 cups orange juice
  • 1 cup uncooked couscous
  • 1/4 teaspoon salt
  • 1/2 cup sliced radishes
  • 1/2 cup whole fresh mint leaves
  • 3/4 cup golden raisins
  • 6 cherry tomatoes, quartered
  • 1/4 cup chopped green onion
  • 1/3 cup raw almonds
  • 2 tablespoons minced fresh parsley
  • 1/3 cup extra virgin olive oil
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    • Instructions

      1. Bring the orange juice to a boil in a medium saucepan. Add the couscous, cover, and remove from the heat. Keep the couscous covered for 4 minutes.

      2. Pour the hot couscous into a large bowl and fluff it with a fork, breaking up any chunks. Let it cool for 15 to 20 minutes.

      3. Add the remaining ingredients except the oil and toss well. Cover and chill for a couple hours, or until cold.

      4. Stir in the oil just before serving.

      Serves 4.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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