Macadamia Citrus Couscous Recipe

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Macadamia Citrus Couscous Recipe
Macadamia Citrus Couscous Recipe photo by Taste of Home
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Macadamia Citrus Couscous Recipe

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5 1
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Our Test Kitchen provides this tasty twist on couscous salad. It pairs well with many entrees. Or toss in some cooked shrimp for a meal on the lighter side.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1 cup chicken broth
  • 1 cup passion fruit juice blend
  • 1/2 cup orange marmalade
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced fresh gingerroot
  • Dash cayenne pepper
  • 1 package (10 ounces) couscous
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup orange-flavored dried cranberries
  • 3 tablespoons minced fresh cilantro
  • 3 green onions, sliced

Directions

In a large saucepan, saute onion and garlic in oil for 2 minutes or until tender. Add the broth, fruit juice, marmalade, Worcestershire sauce, ginger and cayenne. Bring to a boil; stir in couscous and orange peel. Cover and remove from the heat; let stand for 10 minutes. Stir in the macadamia nuts, cranberries, cilantro and green onions. Serve warm or chilled. Yield: 8 servings.
Originally published as Macadamia Citrus Couscous in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p230

Nutritional Facts

2/3 cup: 287 calories, 8g fat (1g saturated fat), 0 cholesterol, 177mg sodium, 53g carbohydrate (25g sugars, 3g fiber), 6g protein.

  • 1/4 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1 cup chicken broth
  • 1 cup passion fruit juice blend
  • 1/2 cup orange marmalade
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced fresh gingerroot
  • Dash cayenne pepper
  • 1 package (10 ounces) couscous
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup orange-flavored dried cranberries
  • 3 tablespoons minced fresh cilantro
  • 3 green onions, sliced
  1. In a large saucepan, saute onion and garlic in oil for 2 minutes or until tender. Add the broth, fruit juice, marmalade, Worcestershire sauce, ginger and cayenne. Bring to a boil; stir in couscous and orange peel. Cover and remove from the heat; let stand for 10 minutes. Stir in the macadamia nuts, cranberries, cilantro and green onions. Serve warm or chilled. Yield: 8 servings.
Originally published as Macadamia Citrus Couscous in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p230

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