Citrus and Curry Couscous

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Citrus and Curry Couscous


SourceRecipe from Meredith Knowles
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


This citrusy and light dish will be a great addtion to any get together or weeknight dinner!  


1 1/2 cup
orange juice
1 cup
2 tablespoons
olive oil
2 cups
couscous (dry, israeli or pearl )
1/4 cup
raisins, golden
1 cup
cranberries, dried
1/2 cup
chickpeas (canned, rinsed)
1/4 cup
almonds (toasted)
1 tablespoon
curry powder
1 teaspoon
cumin, ground
salt (to taste)
black pepper (to taste)


Bring orange juice, water, and olive oil to a boil. Add dry couscous, raisins, cranberries and garbanzo beans and cover until the couscous has absorbed almost all of the liquid (about 15 minutes).

Add curry powder, cumin, and salt and pepper to taste, stirring to make sure all ingredients combine and let sit on low heat until rest of liquid is absorbed.

Add almonds right before serving.