Name: Couscous with Toasted Coriander and Orange Juice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 3 tablespoons coriander seeds; ¼ cup olive oil; 1 cup uncooked instant couscous; ½ teaspoon salt (or to taste); ⅛ teaspoon freshly ground black pepper (or to taste); 1 cup orange juice; ⅓ cup raisins (white and/or dark or dried cranberries); 2 dried apricots (coarsely chopped); ⅓ cup sliced almonds (chopped almonds also work); ⅓ cup chopped fresh parsley or cilantro; lemon wedges (optional to serve)

Description

This refreshing couscous dish is elevated by toasted coriander seeds and a sweet orange juice finish, perfect for any meal.

Ingredients

Scale

3 tablespoons coriander seeds
¼ cup olive oil
1 cup uncooked instant couscous
½ teaspoon salt (or to taste)
⅛ teaspoon freshly ground black pepper (or to taste)
1 cup orange juice
⅓ cup raisins (white and/or dark or dried cranberries)
2 dried apricots (coarsely chopped)
⅓ cup sliced almonds (chopped almonds also work)
⅓ cup chopped fresh parsley or cilantro
lemon wedges (optional to serve)

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Instructions

In a clean skillet, over low heat, very lightly toast 3 tablespoons coriander seeds. Be careful not to burn them. Let them cool completely. Transfer to a mortar and crush with the pestle. You can also grind them in a seed or coffee bean grinder. But don’t turn them into a powder.
Put 1 cup uncooked instant couscous, ¼ cup olive oil, ½ teaspoon salt and ⅛ teaspoon freshly ground black pepper in a medium bowl. Stir to combine. It will be uneven.
In a small saucepan, heat 1 cup orange juice with ⅓ cup raisins and bring to a boil. Immediately pour over the couscous. It should cover it, and you should have no dry spots. Cover the bowl with a lid or plate, and let stand 5 minutes. It should absorb all the liquid.
Fluff with a fork, add 2 dried apricots, ⅓ cup sliced almonds, ⅓ cup chopped fresh parsley or cilantro and the crushed coriander seeds. If using other extras, add them now.
Check olive oil, salt, and pepper and adjust if necessary.
Serve immediately with parsley leaves, a drizzle of olive oil and lemon wedges, or cover and keep refrigerated. Take it out a half hour before serving so it’s not too cold.

Notes

This dish can be served warm or cold.
Feel free to experiment with different nuts or dried fruits.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg