Sweet Couscous with Currants
Inspired by my own traditional recipe in Every Kitchen Tells Its Stories
Prep time: 5 minutes
Total Cooking time: 15 minutes
1¼ cups whole wheat couscous
2 cups orange juice (actually this time I used a tropical blend of orange, mango & peach juice)
4 green onions, chopped (save green part for garnish)
2 tbsp extra virgin olive oil
¼ cup dried currants or cherries
Zest of one small orange
¼ cup fresh basil leaves, thinly sliced across (chiffonade)
toasted sliced almonds - Optional - garnish
1. In a medium sized saucepan, bring the juice to a boil.
2. Place the couscous, green onions, olive oil and dried fruit in a serving bowl. Add the hot liquid, stir, and cover. Let it stand for 5 minutes. Add the zest and basil leaves and fluff with a fork again, recover and let stand for another 5-10 minutes or until all the liquid has been absorbed and the couscous is soft.
Taste for seasoning. This was a great dish to serve with Cholula Southern Grilled Shrimp to balance the heat of the shrimp. It's always lovely as part of a buffet or picnic - that's when I add more dried fruit and toasted almonds.