Tangier Citrus Couscous
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Serves: 4
Ingredients:
1 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil
½ cup slivered almonds
½ cup sweet onion, such as Vidalia, small dice
½ small red or orange bell pepper, small dice (In the photo, I used an orange bell pepper)
2 green onions, root end removed, white only sliced thinly
1 cup orange juice
1 cinnamon stick, broken in half
Pinch of Turmeric
Pinch of Cayenne pepper
Salt and freshly ground black pepper, to taste
¾ cup couscous
2 Tbsp golden raisins
2 Tbsp chopped fresh cilantro leaves, divided
Directions:
In a large skillet, heat the Flying Olive Blood Orange Extra Virgin Olive Oil over medium-high heat. Add the sliced almonds ad toast for about 3 minutes, shaking pan frequently until golden brown
Stir in the onion, bell pepper, and green onions. Reduce heat to medium and cook, stirring frequently, for about 5-7 minutes or until the vegetables are tender and browned. Stir in the orange juice. Add the cinnamon stick, turmeric, cayenne, salt, and pepper.
Bring the mixture to a boil. Stir in the couscous and raisins. Remove from the heat, cover, and let sit for 5-7 minutes or until all the liquid is absorbed.
Use a large fork to fluff the grains. Add the most of the cilantro and fluff gently. Serve Immediately sprinkling on the remaining cilantro.
Inspired by a recipe by Kathleen Sloan-McIntosh. 100 Best Grilling Recipes. Robert Rose, Toronto, Canada, 2007.
Submitted by Barb L.