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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.
With just a few embellishments, we can turn mediocre into DELISH
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 days work (I’m sure with a little gossip and chatter to go along with).
The couscous that is sold in most supermarkets today has been pre-steamed and dried, the package directions usually instruct to add 1 1/2 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!
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.
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