Orange, Apricot and Carrot Couscous Recipe

Orange, Apricot and Carrot Couscous Recipe

How To Make Orange, Apricot and Carrot Couscous

A versatile couscous recipe that you’ll love! A refreshing dish that can be eaten as a snack, or even a light meal, that has a wonderful texture to it.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1cupwhole-wheat couscous
  • ½cupwater
  • 1cuporange juicefreshly squeezed
  • ¼cupextra-virgin olive oil
  • 5tspume plum vinegar
  • sea salt
  • 10dried apricotsthinly sliced (about ⅓ cup)
  • 2tbspdried currantsor raisins
  • 2tspfresh gingergrated
  • ¼red onionmedium, finely sliced or diced (about ½ cup)
  • 1carrotmedium
  • ¼cuppine nuts

Instructions

  1. Pour couscous into a medium-sized bowl and set aside. In a small pot, combine water, orange juice, olive oil, 4 teaspoons vinegar and a pinch of sea salt.

  2. Bring the mixture to a boil and add the dried fruit and ginger. Let simmer for about 1 minute.

  3. After a quick stir, pour the liquid mixture over the dry couscous. Stir just to eliminate any pockets of dry couscous.

  4. Use a vegetable peeler to peel the carrot into ribbons over the couscous, then cover the concoction with a plate or tea towel to trap the heat.

  5. The couscous will cook by itself in about 15 to 20 minutes.

  6. In the meantime, rinse the sliced onion under running water and then toss it with 1 teaspoon vinegar in a small bowl to mellow the flavor.

  7. In a small pan over medium heat, toast the pine nuts until lightly golden and fragrant, tossing frequently to prevent burning.

  8. When the couscous is cooked, fluff it with a fork, then mix in the onion and pine nuts. Serve warm or chilled.

Nutrition

  • Calories: 432.86kcal
  • Fat: 19.82g
  • Saturated Fat: 2.36g
  • Monounsaturated Fat: 11.51g
  • Polyunsaturated Fat: 4.47g
  • Carbohydrates: 57.71g
  • Fiber: 4.76g
  • Sugar: 18.96g
  • Protein: 8.13g
  • Sodium: 486.32mg
  • Calcium: 40.72mg
  • Potassium: 554.37mg
  • Iron: 1.82mg
  • Vitamin A: 165.30µg
  • Vitamin C: 32.98mg
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