Couscous With Ginger, Orange, Almond & Herbs

"Posted for the World Tour 2005 event. The source of the adapted recipe is an article in Fine Cooking."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by PaulaG photo by PaulaG
Ready In:
55mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Heat the oil over medium heat in a large saucepan with a tight lid. 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 more minutes. Add the orange juice and simmer until the liquid has nearly 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, and cover. Let stand for 15 minutes. Fluff the couscous with a fork. Stir in the almonds, herbs, and orange zest. Season with salt and pepper, if desired.

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Reviews

  1. Great couscous! All of the flavors were subtle, with no flavor overpowering any others. This makes a lot, definitely 6 or more side servings. I will cut it in half next time for the two of us, but looking forward to the leftovers from this batch! Was a perfect side for salmon and broccoli.
     
  2. Fabulous ! I served this with chicken and the only change made was instead of almonds I used pine nuts and it was just great !
     
  3. I left out the cilantro (didn't have any) and butter, but this was very good with fish and sauteed veggies.
     
  4. I cut this recipe in half and served it with Salmon Loaf with Cucumber Sauce #118657 and Minted Sugar Snap Peas #142251. The combination of orange and almonds is wonderful. Thanks for posting!
     
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