1 cup couscous
1 1/4 cup chicken broth
1 tablespoon unsalted butter
1/3 cup orange juice, freshly squeezed (store bought is too sweet)
1/2 cup dried cranberries
1/2 cup slivered almonds (1-2.25 oz package)
1 teaspoon orange zest (use a fine Microplane if you have one)
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 tablespoon chopped fresh parsley
kosher salt to taste
Almond oil or Extra Virgin olive oil to drizzle
Preheat the oven to 350º. Place the almonds on a small baking sheet. Bake until toasted and lightly golden, about 10 minutes.
In a medium saucepan bring chicken broth/water and butter to a boil. Remove from heat and stir in couscous. Cover with a lid and let stand for 5 minutes. In a small bowl combine cranberries and orange juice. Heat in a microwave until the cranberries are hot enough to absorb the liquid, about 30-45 seconds. Set aside to steep for 2-3 minutes. Fluff the couscous with a fork. Add the cranberries with any remaining juice, nuts, zest and spices. Add parsley and season to taste with kosher salt. Drizzle with a bit of oil. Enjoy!
Printed from thegalleygourmet.net
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