Prep 15 mins
Cook 10 mins
This recipe appears in the "Women Who Can Dish It Out -- Junior League of Springfield, Missouri" cookbook. I have not prepared this recipe yet, but I hope to this weekend. I love couscous and the combination of pineapple, mandarin oranges and soy sauce sounds great! I may even reverse the juice from orange to pineapple.
- 1 (11 ounce) can mandarin oranges, liquid reserved
- 2 1⁄4 cups orange juice
- 1 1⁄2 teaspoons ground cumin
- 1 (10 ounce) box couscous
- 3 tablespoons olive oil
- 1 tablespoon reduced sodium soy sauce
- 3 tablespoons lime juice, fresh
- 1⁄4 cup cilantro, freshly chopped
- 2 tablespoons basil, freshly chopped
- 3 tablespoons green onions, freshly chopped
- 1 1⁄2 teaspoons ginger, freshly chopped
- 1 (15 1/4 ounce) can pineapple tidbits, drained
- 1⁄3 cup pine nuts, toasted
- Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid. Bring the juices and cumin to a boil in a saucepan. Remove from heat and add couscous. Cover and let stand 5 minutes. Pour into a large bowl and let cool.
- Combine oil, soy sauce and lime juice. Stir into couscous mixture. Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple. Sprinkle with pine nuts.
Very nice recipe. I believe I'll half the recipe next time. A bit much for just 2 people, however I will enjoy the leftovers for lunch. Made for Everyday Holiday Tag game. :)
This made an appealing side dish and was attractive on the plate. The flavor meld well and the citrus flavors shine thru. Next time I will coarse chop the fruit to better blend textures. Served with baked fish and broccoli. Thank you for sharing the recipe! :-)