Couscous with Orange and Raisins
I was out buying fish the other day for dinner and had a food flashback from my college days. Cue the music - I was workin’ as a waitress in a cocktail bar when I met you… “ (Human League - the 80-’s in case you didn’t know)
O.K. It wasn’t a cocktail bar, it was a “much better place” called the Flying Fish, an upscale but unpretentious restaurant and my first experience in fine dining.
So who did I meet? I know what you’re thinking…that I met a guy and fell in love…the owner, a waiter, a customer…but no! That’s too predictable.
It was a trout - a beautiful whole rainbow trout stuffed with couscous. I had never seen food so exotic at the time. It was popular and kept flirting with me every time it came out of the kitchen. I finally gave in and though I enjoyed the trout it was it’s pal couscous that really won my heart.
Fast forward to the present, when I went to the store, I had no plan for dinner. But as soon as I saw the trout on display, I felt inspired to recreate the dish. The result, crafted from a combination of memory and personal preference, is this easy couscous recipe that effortlessly transforms from an elegant side dish to an elevated summer salad. I used what I had on hand. But feel free to modify the herbs and seasonings to your taste.
COUSCOUS WITH ORANGE AND RAISINS
A delicious accompaniment to fish or seafood, grilled meat, or crisp roasted duck or chicken.
2 TBSP olive oil
1 large carrot, grated
1 small red onion, chopped
1/2 teaspoon ground cinnamon
2 cups uncooked couscous
1/2 cup raisins
3 cups chicken (or vegetable) stock
½ teaspoon salt
1 teaspoon orange zest
2 tablespoon fresh orange juice
1/2 cup toasted pine nuts (or chopped almonds or walnuts)
2 tablespoon chopped fresh mint (or parsley)
Salt and pepper to taste
Heat oil over medium heat in a medium saucepan. Saute carrot and red onion 3-5 minutes or until tender. Add cinnamon and stir constantly for 1 minute. Add couscous, stirring a few more minutes until toasted. Add raisins, stock and salt. Cover and bring to a boil the, immediately remove from heat and let sit for 8-10 minutes. Fluff with a fork and stir-in the orange zest, juice, nuts and fresh mint. Adjust seasoning adding salt and pepper to taste.
Serves 6-8 as a side.
Salad Variation: Prepare couscous as above, omitting the nuts and mint. Spread cooked couscous out on a cookie sheet and refrigerate until cooled. Meanwhile, prepare the vinaigrette by whisking together 2 TBSP each - canola oil, olive oil, red wine vinegar and honey. Add salt and pepper to taste. Toss vinaigrette with cooled couscous and refrigerate until ready to serve. Stir in the nuts and fresh mint just before serving.