Balsamic-Orange Couscous

Submitted by heather in Ont

"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
• Ingredients: 12
• Serves: 4-6

ingredients

• 2 cups instant couscous or 2 cups whole wheat couscous
• 1 3⁄4 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
• 1⁄4 cup balsamic vinegar
• 1 teaspoon orange peel, finely grated
• 1 garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 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.

Reviews

[AcadiaTwo]

We all thought it had too much balsamic vinegar as it over powered the orange flavoring. I actually thought it was very good before I added the balsamic mixture.