Orange couscous

Ingredients for 2 servings:

• 2 tbsp almond slivers
• 125g couscous, instant!
• 100 ml vegetable broth, approx.
• 1 tsp olive oil
• 2 oranges, one of which is organic
• salt and pepper
• some butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

goes well with vegetables, poultry and lamb

Roast the almond slivers in a dry pan until brown, then set aside. Rinse the oranges in hot water and dry. Grate one teaspoon of zest from the organic orange. Juice one orange. Fillet the second orange, squeeze out the pith, and reserving the juice. This yields about 100 ml of juice. Top up with vegetable stock to a total of 200 ml. Bring the liquid and oil to a boil, add the couscous and orange zest, and let swell on the turned-off stove with the lid on for about five minutes (see package instructions). Fluff with a fork and season with salt and pepper. Halve the orange segments, toss in a little butter, heat through, and mix with the couscous along with the almond slivers.