Recipe by Outta Here
This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)
Top Review by Chicagoland Chef du Jour
This was my first time using both Israeli couscous and Quinoa. I rinsed and toasted the Quinoa using Recipe #16399. I really loved the textures. I did not care for the sweet flavor of the orange juice. Adding salt at the end help to balance the flavors. I will make this again but will use less OJ and more chicken stock to give it a more savory taste. Thanks for sharing this recipe.
- 14.79 ml olive oil
- 118.29 ml red onion, chopped
- 59.14 ml green onion, chopped (with some of the green part)
- 2 garlic cloves, peeled and minced
- 118.29 ml quinoa, rinsed and drained
- 118.29 ml israeli couscous
- 236.59 ml orange juice
- 264.98 ml low sodium chicken broth
- 2.46 ml ground ginger
- 4.92 ml ground cumin
- 59.14 ml slivered almonds, toasted
- salt and pepper, to taste
Directions See How It's Made
- Heat oil in high-sided skillet (with lid) over medium-high heat. Sauté red onion for 2 minutes. Add garlic and green onion and continue sautéing for 1 minute.
- Stir in remaining ingredients (except almonds, salt and pepper).
- Bring to a boil; reduce heat and cover. Simmer for 15 minutes until liquid is absorbed.
- Remove lid and stir in almonds. Mixture should be "creamy". Season with salt and pepper to taste.