Thursday, March 12, 2009

Orange Couscous

As tasty as this dish was, there's really not a whole lot to say about it. Take some couscous, mix in some freshly squeezed orange juice, and voila! A unique and delicious side dish, perfect for fish or a citrus-y chicken.

Orange Couscous
from Bon Appetit July 2008
Pictures by Caroline

2 cups water
5 to 6 tablespoons fresh orange juice, divided*
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous
  1. Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil.
  2. Stir in couscous; cover and remove from heat.
  3. Let stand until liquid is absorbed and couscous is tender, about 12 minutes.
  4. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper
*I actually added several more tablespoons of orange juice. It resulted in stronger orange flavor, and helped to keep the couscous from getting too dry.


Jessie said...

As a missionary, I was once served about 5 cups of couscous. Decorum mandated that I eat ALL of it. I haven't been able to touch couscous since that time.

This citrus couscous sounds much lighter than the mound of chicken couscous that still haunts me. I have a tilapia recipe I will serve with this.

Kelly said...

I love couscous! I tried a recipe similar to this awhile ago and it was yummy!

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