Orangescentedcouscous Recipes

EASY ORANGE COUSCOUS

Steps:

• Bring orange, cinnamon and oil to the boil.
• Add the couscous and sultanas.
• Remove from the heat and leave for 3 minutes with the lid firmly on.
• Stir in the butter.

ORANGE COUSCOUS

Steps:

• Rinse orange in hot water, wipe dry and remove half of the peel with a zester in fine strips.
• Cut orange in half and squeeze.
• Stir together approximately 1/3 cup of orange juice with salt, pepper, and cloves to taste in a bowl.
• Add couscous, vegetable broth and half of the orange zest to a pot. Bring to a boil and stir. Cover and cook on low heat for 5-6 minutes.
• Meanwhile, rinse the tomatoes, cut out stems and cut the tomatoes into slices.
• Halve each avocado and remove the pits. Peel avocado halves and cut the flesh into narrow slices.
• Mix avocado and tomato slices gently with the orange dressing and season the salad with salt and pepper.
• Season couscous to taste with salt, arrange on a platter and sprinkle with the remaining orange zest. Arrange avocado and tomato salad next to the couscous and serve.

ORANGE SCENTED COUSCOUS

Steps:

• Mix the the water, 2 tablespoons of the juice and the next two ingredients in a saucepan and bring to a boil. Stir in couscous; cover and remove from heat. Let stand until water is absorbed (10-15 minutes).
• Fluff with a fork, adding more juice by tablespoons to taste.

ORANGE-SCENTED COUSCOUS

Steps:

• Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.

COUSCOUS WITH ORANGE AND ALMONDS

Steps:

• Put the couscous in a large bowl, add the 2 cups boiling water, 1 teaspoon salt and orange zest, then cover and let steam for 5 minutes. Remove the cover and fluff with a fork.
• Whisk together the orange juice, vinegar and olive oil in a small bowl. Add half of the dressing to the couscous along with the onion, orange, mint and parsley and gently combine with a fork.
• Put the radicchio in a bowl, add the remaining dressing and season with salt and pepper, to taste. Transfer the couscous to a large platter, top with the radicchio and garnish with slivered almonds.

ORANGE-GINGER COUSCOUS

Steps:

• Add the first 7 ingredients to a saucepan; bring to a boil over medium heat, stir frequently.
• Remove saucepan from heat.
• Add in couscous; stir to combine.
• Cover and let stand 5 minutes.
• Fluff with a fork.
• Stir in almonds; serve.

CRAN-ORANGE COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.