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Elegant Orange Couscous Recipe

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This recipe for Elegant Orange Couscous, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris and Leah Neenan
Added: Friday, January 11, 2008


1 cup whole-wheat couscous
1/2 cup spring water
1 cup fresh orange juice
1/4 cup light olive oil
4 1/2 teaspoons umeboshi vinegar (found in Asian isle of health food store or Asian market)
1/4 teaspoon sea salt
6 dried apricots, thinly sliced (about 1/4 cup)
2 tablespoons dried currants
2 teaspoons grated fresh ginger
1/4 medium-sized red onion, finely diced (about 1/2 cup)
3 tablespoons toasted pine nuts

1. Measure couscous and put it in a medium-sized bowl. In a pot, combine water, orange juice, oil, 4 teaspoons of the vinegar, and salt. Bring it all to a boil and add the dried fruit and ginger. Let simmer for about 1 minute. After a quick stir, pour this liquid mixture over the dry couscous. Stir just to eliminate any pockets of dry couscous. Cover the concoction with a plate or plastic wrap to hod in the heat. The couscous will cook by itself in about 20 minutes.

2. In a smaller pot, bring about a cup of water to a boil and drop in the diced red onion. Let it boil for 20 seconds. Take the onion out with a slotted spoon or mesh strainer and put aside.

3. Add 1/2 teaspoon (the balance) of the umbeboshi vinegar to the onion and mix to bring out its red color. When the couscous is cooked, fluff it with a fork, and then add the onion and pine nuts.

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