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Orange and cranberry cous cous

Orange and cranberry cous cous


The ideal side for Co-op smoked salmon

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    1190kj 283kcal
  • Fat
    Med 13%
  • Saturates
    Low 6%
  • Sugar
    Med 13%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 25g

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Big Bag Option


  • 3 tbsp Co-op olive oil
  • 1 tsp ground cumin
  • 300g cous cous
  • 500ml vegetable stock
  • 80g dried cranberries
  • Zest of 1 orange
  • 4 spring onions, thinly sliced
  • 30g sunflower seeds


  1. Heat 1 tbsp olive oil in a nonstick pan
  2. Add the cumin and cous cous
  3. Cook for 2 mins, stirring occasionally, then pour in the stock and bring to the boil
  4. Stir in the dried cranberries and the zest of 1 orange, cover, turn off the heat and leave to stand for 15 mins
  5. Fluff up with a fork, stir in 2 tbsp olive oil and season to taste
  6. Peel and segment the zested orange and add to the cous cous
  7. To serve, scatter over the spring onions and sunflower seeds

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