• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Orange Scented Couscous

    Orange Scented Couscous

    Published: May 2, 2013 · Modified: Aug 13, 2021 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    This recipe for Orange Scented CousCous is simple to make, and great to serve as a side. With just a few embellishments, we can turn mediocre into DELISH!

    orange scented couscous

    Behind the scenes Orange Scented Couscous

    I  love the flavor the orange juice provided in this simple Orange-Scented Couscous. The subtle orange flavor really complimented the spicy Tandoori Chicken and Roasted Indian Spiced Cauliflower that I served with it.

    What Exactly is Couscous?

    Couscous is made up of tiny granules of durum wheat (semolina). Traditionally the semolina was sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous would fall through the sieve to be done again. This process continued until all the semolina had been formed into tiny granules of couscous. The process was very labor-intensive, but women would gather together and make it a day's work (I'm sure with a little gossip and chatter to go along with).

    Cooking couscous was also a process. Properly cooked couscous is light and fluffy, not gummy or gritty and it would be cooked in a steamer where the base, a tall metal pot shaped rather like an oil jar, was used to cook the meat and vegetables as a stew. On top of the base, the steamer would sit, and that's where the couscous would be cooked, absorbing the flavors from the stew. The lid to the steamer had holes around its edge so the steam could escape. It was a long process.
     

    Instant Couscous

    The couscous that is sold in most supermarkets today has been pre-steamed and dried, the package directions usually instruct to add  1 ½ cups of boiling water or stock and butter to each cup of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes, it is ready to fluff with a fork and serve. It's one of the easiest sides to make, but it can also be rather boring. That's why I like to impart a bit of flavor into it.

    It's not getting all that delicious steam anymore.

    This recipe for Orange Scented CousCous is simple to make, and great to serve as a side. With just a few embellishments, we can turn mediocre into DELISH!

    orange-scented-couscous

    Orange Scented Couscous with Tandoori Chicken and Roasted Indian Spiced Cauliflower

    orange scented couscous

    Orange Scented Couscous

    LindySez
    This recipe for Orange Scented CousCous is simple to make, and great to serve as a side. With just a few embellishments, we can turn mediocre into DELISH!
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Other sides, Rice & Grains
    Cuisine Indian
    Servings 4 servings
    Calories 136 kcal

    Ingredients
      

    • 1 cup couscous I used tri-color for interest, but use regular, whole wheat, whatever
    • ¾ cup fresh-squeezed orange juice
    • ¾ cup water
    • 1 teaspoon grated ginger
    • 1 teaspoon extra virgin olive oil
    • ¼ cup sliced green onions
    • ⅛ to ¼ cup toasted pine nuts
    • 2 tablespoons chopped cilantro if you don't like cilantro, omit or use parsley
    • Salt to taste

    Instructions
     

    • In a small saucepan with a tight-fitting lid, combine the orange juice, water, ginger, olive oil, and a pinch of salt. Heat until just boiling. When boiling, add the couscous, turn off the heat and cover with the lid. Leave undisturbed for 5 minutes. Open and add the onions, pine nuts, and cilantro. Fluff together with a fork. Taste and adjust seasonings.

    Nutrition

    Serving: 1gSodium: 153mgFiber: 2gCalories: 136kcalPolyunsaturated Fat: 2gFat: 2gProtein: 4gCarbohydrates: 25g
    Keyword couscous, quick couscous, side dish
    Tried this recipe?Let us know how it was!

    Related

    « Tandoori Chicken
    Roasted Indian Spiced Cauliflower »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez