Citrus Israeli Couscous
Citrus Israeli Couscous is a favorite of ours when oranges and limes are fresh. We cheat when the cold winds plow and pull our citrus juice from the freezer and use it to remind us that warmer days are around the corner.
Big beautiful pearls of Israeli couscous are cooked with lime and orange juice, cinnamon and black pepper. Tossed with pine nuts and parsley, this colorful dish looks as good as it tastes.
2 tbsp olive oil 30 mL
1 cup Israeli couscous 250 mL
1⁄2 tsp ground cinnamon 2 mL
Salt and freshly ground black pepper
1⁄4 cup freshly squeezed lime juice 60 mL
1⁄4 cup freshly squeezed orange juice 60 mL
11⁄2 cups water 375 mL
2 tbsp chopped Italian flat-leaf parsley 30 mL
1⁄2 cup toasted pine nuts 125 mL
Place a saucepan over medium-high heat and let pan get hot. Add oil and tip pan to coat. Stir in couscous, cinnamon, 1⁄2 tsp (2 mL) salt and 1⁄2 tsp (2 mL) pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in lime juice and orange juice and deglaze pan, stirring up all the browned bits on the bottom. Add water and bring to a boil. Reduce heat and simmer, stirring occasionally, until all liquid is absorbed, 10 to 12 minutes. Stir in parsley, pine nuts and salt and pepper to taste and serve.
Image credit: Colin Erricson
This recipe came from the 350 Best Vegan Recipes. Find out more about this book here.
Courtesy of 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. Available where books are sold.