Orange Almond Couscous

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Orange Almond Couscous

On of my favorite things to make is couscous. It will absorb any flavor that you put on it like a sponge. I remember the first time I had couscous was in Israel right off the plane. We stopped at this small restaurant where there was a mound of bread, hummus, and couscous with sun-dried tomatoes and cucumbers on the table for us when we sat down. It was a very memorable experience and since that moment I live for couscous in any way. This recipe is a great one for spring/summer picnics or just to sit and eat a whole bowl of it while binge watching your favorite tv show.


3/4 cup almond slivers toasted

zest and juice of one orange

3 tablespoons blood orange olive oil

2 cups couscous

3 cups chicken or vegetable stock

6 shallots

salt and pepper

Bring 3 cups of chicken or vegetable stock to a boil. Add the couscous and reduce the heat to a simmer. cover the pot. Stir occasionally. Meanwhile, divide the shallots in half then slice into thin strips. Brown the shallots in a small skillet with a drizzle of olive oil and a pinch of salt for about 7 minutes.

Once the liquid is gone from the couscous add the olive oil. Next add the orange zest and juice.

Stir in the shallots and top with the almonds and a some fresh parsley. Season to taste and serve.

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