Citrus and Curry Couscous
Recipe from Meredith Knowles
This citrusy and light dish will be a great addtion to any get together or weeknight dinner!
Prep Time
15 minutes
Cook Time
15 minutes
Yield
4 Servings
Ingredients
1 1⁄2 cups orange juice
1 cup water
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)
Instructions
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.