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Couscous with Ginger, Orange, Almond and Herbs

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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.

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