Recipe by Lennie
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.
Top Review by Bobtail
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.
- 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)
Directions See How It's Made
- 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.