This slightly sweet couscous makes an excellent accompaniment to lamb. Serves 3 – 4 as a side dish.
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
Juice the orange, removing any pits or pith.
Dice the red onion.
Finely grate or mince the ginger
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.