Updated: Sep 29
It has been a while since I made couscous and I don't know why. I love its tiny, nubbly texture and that you can pair it with anything. I mean, annnyyythaaang. Case in point, I wanted a wintery-holiday-rustic-herby-Christmas flavor, in this couscous, so I went with rosemary and orange.
Yeah, I know both of those flavors are strong, yeah I know they can turn bitter. The thing is, couscous on it's own is base- so bland. Those ingredients really work, here, plus you can eat this hot or cold or warm. I prefer warm. Also it pairs beautifully with roasted meats and vegetables as an easy side for an elegant supper.
"To chop rosemary, strip the leaves from the stem backwards. Then chop only a little, with a sharp, large knife."
Notes: Orange juice is not from concentrate, olive oil is extra virgin.
ORANGE & ROSEMARY COUS COUS
Ingredients: 1 1/2 cups couscous, 1 1/4 cups vegetable broth (or chicken if not Vegan), 1 tbsp. olive oil, 1/4 cup orange juice, zest of 1/2 orange, 1 tsp. chopped rosemary, 1/2 tsp. salt.
1. Bring chicken broth, orange juice and salt to a boil in a saucepan. Tip in couscous. Remove from heat and cover for 5 minutes.
2. Fluff couscous with a fork, then add the olive oil, orange zest and rosemary. Toss gently to combine. Serve immediately, or at room temperature, or chill in the fridge if serving cold.