Couscous with Ginger, Orange, Almond & Herbs

Serves 4-6

To learn more, read:
Cooking with Fresh Ginger
by Eva Katz
from Fine Cooking
Issue 55
Last Edit Date: 6/29/2011 11:56:35 AM

Studded with flavor, this side dish will make a simple sautéed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350°F oven until heated through, about 15 min.

more about:

2 Tbs. olive oil
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
2 Tbs. finely minced fresh ginger
1 cup fresh orange juice (about 3 oranges), strained
1 Tbs. unsalted butter
9 oz. (1-1/2 cups) couscous
1 tsp. kosher salt; more to taste
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
Zest from 1 orange
Freshly ground black pepper

In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 300; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 2; Protein (g): 8; Monounsaturated Fat (g): 7; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 330; Cholesterol (mg): 5; Fiber (g): 4;