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Elegant Orange Couscous Recipe

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This recipe for Elegant Orange Couscous is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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