At a recent Block Club pot luck dinner party, where each neighbor brings a dish to share, I volunteered to bring a favorite couscous dish that complements any menu. After several requests for the recipe I decided to write a post so everyone can enjoy making it for their families. It’s quick, easy and very delicious.
Couscous With Dried Fruits And Walnuts
Using a dutch oven or a large sauce pan bring to a boil:
2 1/2 cups orange juice
1 tablespoon brown sugar
2 garlic cloves grated (using a microplane)
pinch of saffron
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Add 2 cups couscous. Stir, cover and turn off the heat. Let the pot rest for 5 minutes.
Uncover the pot and fluff the couscous with a fork and add:
1/4 cup Balsamic vinegar
1/3 cup grape-seed oil (or canola oil)
Using a fork, fluff the couscous again and add:
1 cup chopped celery
1 cup chopped green onions
1 cup dried cherries roughly chopped
1/2 cup golden raisins roughly chopped
1/3 cup whole black currants
1 cup lightly toasted walnuts roughly chopped
2 tablespoons orange zest
1/2 cup fresh parsley chopped
1/3 cup fresh mint chopped
Fluff with a fork to keep the mixture light and fluffy. Check for seasoning and plate. Garnish with whole fresh mint, parsley or basil leaves.
This is a great dish to bring to a summer outdoor function without the worry of it spoiling in the heat. It makes a perfect bed for seared duck breast. And when fall’s cooler temperatures arrive, this couscous is a wonderful change of pace stuffing for roasted Cornish game hens. Although, I can eat it by the bowl full any time of year.
4 comments:
Boy, that looks so good that you almost don't want to eat it, but instead sit and admire it.
It does look good, John, and it tastes even better. Guaranteed.
I don't doubt that for a moment!
You are most kind, John, thanks!
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