Guest guest Posted December 19, 2006 Report Share Posted December 19, 2006 Couscous with Ginger, Orange, Almond and Herbs 2 tablespoons olive oil 1/2 medium yellow onion, finely chopped, about 1/2 cup 1 clove garlic, finely chopped 2 tablespoons finely minced fresh ginger 1 cup fresh orange juice, strained 1 tablespoon unsalted butter 1 1/2 cups couscous 1 teaspoon kosher salt; more to taste 1/2 cup slivered almonds, toasted 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh cilantro zest from 1 orange freshly ground black pepper In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 minutes. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 minutes, stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 minutes. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste. Serves 4 to 6. Quote Link to comment Share on other sites More sharing options...
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