Recipe by HokiesMom
From Light and Tasty magazine, Dec. 2004..submitted by D. Anderson. I have to admit, I've never tried couscous because it always looks so dry when I've seen it. I'm posting this recipe in hopes someone will review it and tell me if this one will be different. I did not see anything similar on this site. I'm hoping this will get me going in the right direction with a healthy alternative for side dishes. (Time to make is a guess as I've not made this before but it does include the time to chill the couscous).
Top Review by Queenofcamping
Made for ZWT for the Golden Gourmets. This was really good. I made the entire recipe and have been taking it for lunch this week since I am the only one in the house that will eat couscous. Very light, refreshing lunch.
- 1 1⁄3 cups water
- 1 cup couscous, uncooked
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup frozen peas, thawed
- 1⁄2 cup slivered almonds, toasted
- 1⁄3 cup red onion, chopped (I'd probably use Vidalia)
- 3 tablespoons cider vinegar or 3 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon hot pepper sauce
Directions See How It's Made
- Place water in a saucepan and bring to a boil.
- Stir in couscous and cover then remove from heat and let stand for 5 minutes.
- Fluff with a fork then recover and refrigerate for at least one hour.
- In a bowl, combine the oranges, peas, almonds, onion and couscous.
- In a jar with a tight lid, combine the vinegar, oil, sugar, salt and hot pepper sauce then shake well.
- Pour dressing over couscous mixture and toss to coat.