Orange-Scented Vegetable Couscous or Rice [WF/GF/DF/V]
For WF/GF, use rice!
Servings: 2
Vary the flavor of this dish by using lemon peel instead of orange and substituting vegetable broth or water for the orange juice. Make an entrée by topping with almost anything: grilled fish, shrimp, lamb or chicken.
Ingredients
1 1/4 cups orange juice
1/2 cup golden raisins
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground pepper\dash ground cinnamon
1 cup couscous or instant rice
2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 bunch asparagus, chopped 1-inch
1/2 cup frozen peas, thawed
1/4 cup sliced almonds
1 teaspoon grated orange peel
Instructions
In a medium saucepan combine orange juice, raisins, 1/2 teaspoon of the salt, the cumin, ginger, one-eighth teaspoon of the pepper and the cinnamon; bring to a boil. Add the couscous; stir. Cover; remove from heat. Let stand 5 minutes.
Meanwhile, in a large nonstick skillet heat the oil until hot. Sauté the onion and garlic until they begin to soften, about 2 minutes. Add the asparagus; cook until onion begins to brown, about 3 minutes. Stir in peas, almonds and remaining salt and pepper; heat to serving temperature, about 1 minute. Transfer the couscous to a bowl; fluff with a fork. Add the vegetables and orange zest; toss to combine.