Tangier Citrus Couscous

Serves: 4


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


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.