Citrus Maple Couscous Salad

Course Lunch
Prep Time 30 minutes
Total Time 30 minutes
Author Daytime Vegan


  • 2 cups uncooked couscous
  • 1 ½ cups orange juice
  • 1 ½ cups vegetable stock
  • 1 teaspoon garlic powder
  • 1 teaspoon jamaican curry powder
  • 1/8 teaspoon allspice
  • salt to taste
  • 1 ½ cup orange juice
  • ¼ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • ¼ teaspoon cayenne pepper or chopped jalapeno
  • ½ tablespoon jamaican curry powder
  • ¼ teaspoon ground cinnamon
  • 2 cups fresh kale chopped
  • 1 cup pepitas pumpkin seeds
  • ½ cup raisins any kind you like


  1. For the couscous, place all of the ingredients EXCEPT THE COUSCOUS in a pot and bring to a boil. While this liquid is coming to a boil, place the couscous in the baking dish. Make sure the couscous is spread evenly. Remove the boiling liquid from the pot and pour it over the couscous. Make sure all of the couscous is covered in liquid. Immediately wrap the baking dish with plastic wrap to hold in the heat and steam. Let this sit on the counter for 20 minutes, or until all of the couscous has absorbed the liquid. Set aside. You will have EXTRA couscous because we only use 2 cups in this recipe. You can add more couscous if you'd like.
  2. Blend all of the dressing ingredients together until smooth.
  3. In a large bowl add the kale. Use a fork, NOT A SPOON, to “fluff” your couscous. Gradually rake the fork through the couscous to separate them. Add about 2 cups of the couscous to the kale. Add the pepitas, rasisin, and dressing. Thoroughly mix everything and serve.