Harvest Couscous

serves 4 

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