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.
Couscous:
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.
