I've had a few boxes of plain couscous in the cabinet for a while now. Previous attempts at using it wasn't greeted by much enthusiasm from anyone but myself. In an effort to start clearing my pantry out, I searched for a recipe to see how I could use some up.
I settled on this recipe from Cooking Light, but played a little loosey-goosey with it. I don't ever remember to buy green onions so I substituted dried chives, about a tablespoon. I also used dried parsley, about 3/4 of it stirred into the mixture when it called for it, and the rest over the top when it hit the plates.
I used half the zest from the orange, next time I'd use it all. I used 2T of lemon juice, because I didn't want the rest to go to waste. Normally I'd pour any leftovers into an ice cube tray, freeze completely and then put it in a zip top bag, but my freezer is packed right now.
I had put a little spoonful on my son's plate, expecting it to be pushed around and not eaten. Not only was I wrong, he asked for more. Victory! He asked for a little butter to be added to his, and I added a teaspoon to my serving as well. Simple, and a nice change of pace from the rice we've eaten a lot of this summer!
- 1 1/4 cups water
- 3/4 cup uncooked couscous
- 1T dried chives
- 1 tablespoon dried parsley (divided)
- 2 tablespoons orange juice
- 1 teaspoon grated orange rind
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- In a medium saucepan, bring water to a boil. Slowly stir in couscous.
- Remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
- Stir in the remaining ingredients, reserving a little parsley for sprinkling on top after it's plated.
Source: Cooking Light