Prep 20 mins
Cook 10 mins
My version of a couscous recipe from a Jean Pare holiday cookbook -- this delicious dish is very easy to prepare and makes a wonderful side dish when served beside seafood, chicken, turkey, or pork. If you want a vegetarian dish, simply substitute vegetable stock for the chicken stock. Standing time is included in the prep time.
- 2 tablespoons olive oil
- 1⁄2 cup finely chopped onion
- 1⁄2 cup diced celery
- 1 clove garlic, minced (optional)
- 1 (10 ounce) can chicken broth, undiluted (substitute vegetable stock if you want a vegetarian dish)
- 1 cup orange juice
- 2⁄3 cup water
- 1 dash cayenne pepper (preferably a generous dash)
- 1⁄2 cup raisins
- 1 teaspoon freshly grated orange zest
- 2 cups couscous
- 2 tablespoons finely chopped fresh parsley (optional)
- In a large heavy saucepan, heat olive oil over medium heat and saute onion, celery and garlic until celery starts to soften.
- Stir in stock, water and juice and combine well.
- Add cayenne and raisins, stir, and turn heat to high and bring to a boil.
- When boiling, stir in zest and couscous, turn off heat, remove pot from hot burner and let sit, tightly covered, for 10 minutes.
- Fluff well and serve, garnished with parsley if you wish.
This made an absolutely beautiful dish, but the flavor was not to my taste. I had never had orange-flavored couscous before. I also used golden raisins, which I had. I did not even think about regular raisins and this may have had an effect on the taste. For those of you more experienced with flavored couscous, I am sure this would be a delightful dish for you. Please try it and make your own review. Thanks Lennie! Made in participation with the Cookathon for Lennie.