Friday, 18 January 2013 05:10

Couscous with Fresh Orange and Raisins

This slightly sweet couscous makes an excellent accompaniment to lamb. Serves 3 – 4 as a side dish.

Ingredients:
1 cup Les Moulins Mahjoub M'hamsa Couscous
1 cup freshly squeezed organic orange juice (usually about 2 Navel or Valencia oranges)
¼ organic red onion
¼ cup raisins
1 small knob (about the size of your thumb from knuckle to tip) fresh organic ginger
2 tablespoons Refosco red wine vinegar
1 teaspoon Bourbon Barrel Foods Bluegrass Soy Sauce
¼ cup LHF California extra virgin olive oil
Diamond kosher salt

Prep:
Juice the orange, removing any pits or pith.
Dice the red onion.
Finely grate or mince the ginger

Instructions:
Transfer couscous to a medium bowl.
In a small saucepan, heat the fresh orange juice, ½ cup water, olive oil, and half of the vinegar plus salt to taste. Bring to a boil, then stir in the raisins and ginger. Stir for about 1 minute, then pour the hot broth over the couscous and stir to combine. Cover the bowl and set aside for 20 minutes.

Rinse out the sauce pan and fill with 1 cup of water. Bring the water to a boil, then add in the onion. Boil for about 1 minute, remove the onions to a small bowl and toss with the remaining vinegar and the soy sauce.

When the couscous is ready, fluff with a fork and add in the diced onion. Serve right away or hold to reheat.

Last modified on Sunday, 20 January 2013 15:02