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Couscous with Ginger, Orange, Almond & Herbs

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Serves 4-6

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.

  • 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;

Photo: Scott Phillips

This is an excellent side dish. Tonight I am serving it with cedar planked salmon.

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