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Orange couscous

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Ingredients for 6 servings:

  • 1 liter vegetable broth
  • 500 g couscous, instant
  • 2 small onions, red
  • 3 tbsp olive oil
  • 2 orange(s), organic
  • 2 bunches of arugula
  • 200 g almonds, whole
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Prepare the couscous with the vegetable stock according to the package instructions and set aside, covered. Wash and dry the arugula. Boil the almonds in water for 2 minutes, then rinse and remove the brown skin. Slice the onions into rings. Peel the zest from the orange. Peel and segment the oranges. Squeeze the juice from the remaining oranges and reserve it. Roast the almonds in a pan with half of the olive oil, stirring constantly. Then add everything to the couscous and mix well. Season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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