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Balsamic-Orange Couscous

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“This side dish compliments pork tenderloin. The balsamic vinegar and grated orange peel give the couscous the added flavor it requires. It is a very subtle flavour.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 cups instant couscous or 2 cups whole wheat couscous
  • 1 34 cups water
  • 1 cup orange juice
  • 2 stalks celery, finely chopped
  • 1 red pepper, quartered and thinly sliced
  • 1 green onion, thinly sliced on the bias
  • 14 cup balsamic vinegar
  • 1 teaspoon orange peel, finely grated
  • 1 garlic clove, minced
  • 12 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup extra virgin olive oil

Directions

  1. Place couscous in a large bowl. Combine water and juice in a small saucepan. Bring to a boil.
  2. Pour water mixture over couscous.
  3. Cover tightly and let stand for 5 minutes. Fluff with a fork and let cool for 10 minutes.
  4. Meanwhile, prepare vegetables and add to couscous mixture.
  5. Stir balsamic vinegar with orange peel, garlic, salt and pepper in a small bowl.
  6. Whisk in olive oil then drizzle over couscous mixture. Toss to combine.
  7. Taste and adjust seasoning just before serving if necessary.

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