Orange Couscous Recipe
Here’s a fabulous, healthy side dish that features a delightful blend of fresh herbs and sunny citrus flavors. Says Kathleen Martin of Medford, New York, “Anytime I take this to a picnic…the bowl is always the first one emptied!” TIP: When herbs are fresh and plentiful in her garden, Kathleen Martin chops and freezes them with the oil, lime juice and soy sauce, then stores in Zip-loc bags. That way she can enjoy this tasty dish with fresh herb flavor all year long.
- 1 cup orange juice
- 1 cup water
- 1 teaspoon ground cumin
- 1 package (10 ounces) couscous
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup minced fresh cilantro
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 2 tablespoons minced chives
- 1 teaspoon minced fresh gingerroot
- 1/4 teaspoon salt
- 1 can (11 ounces) mandarin oranges, drained
- 1/4 cup slivered almonds, toasted
- In a large saucepan, bring orange juice, water and cumin to a boil. Stir in couscous; remove from the heat. Cover and let stand for 5 minutes or until liquid is absorbed; fluff with a fork.
- Transfer to a large bowl; cool.
- In a small bowl, whisk the oil, lime juice and soy sauce. Stir in the cilantro, basil, chives, ginger and salt. Pour over couscous and toss to coat. Add oranges and almonds; toss gently. Refrigerate until serving. Yield: 8 servings.
Originally published as Orange Couscous in Light & Tasty April/May 2006, p63
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