This Orange, Apricot, and Carrot Couscous Recipe combines the sweetness of the fruits, the crunchiness of the carrot, and the fluffy couscous to create a perfect side dish or a light main course. The exotic blend of flavors makes it a unique and delicious recipe, perfect for impressing guests or just for a change of pace from your usual meals.
This recipe calls for whole-wheat couscous, a healthier version of the regular couscous, and ume plum vinegar, a Japanese condiment with a salty, tangy flavor. Both ingredients may not be readily available in your pantry but can usually be found at the supermarket or any specialty food store. Dried apricots and currants are used for their concentrated flavor and texture, but you can substitute any dried fruit of your choice. Lastly, pine nuts, though a bit pricey, add a pleasant crunch and nutty flavor to the dish.
Ingredients Required for the Orange, Apricot, and Carrot Couscous
Whole-wheat couscous: A grain made from semolina, whole-wheat couscous is a healthier alternative to regular couscous with a slightly nutty flavor and hearty texture.
Orange juice: Adds a fresh citrusy flavor to the couscous.
Extra-virgin olive oil: Used for its rich, fruity flavor that complements the other ingredients.
Ume plum vinegar: A Japanese condiment with a slightly fruity, salty flavor that adds depth to the dish.
Dried apricots: Provides a sweet-tart flavor and chewy texture to the couscous.
Dried currants: These tiny dried fruits add a hint of sweetness.
Fresh ginger: Brings a warm, spicy flavor to the recipe.
Red onion: Adds a pungent flavor that balances the sweetness of the fruit.
Carrot: Adds a bit of crunch and a sweet, earthy flavor to the couscous.
Pine nuts: These add a rich, buttery flavor and a nice crunchy texture to the dish.
One reader, Frasquito Dupont says:
This orange, apricot, and carrot couscous recipe is a delightful blend of flavors. The sweetness of the apricots and the tanginess of the orange juice complement the earthy taste of the carrots. The combination of textures and flavors makes it a refreshing and satisfying dish. Highly recommended!
Techniques Required for Making Orange, Apricot and Carrot Couscous
How to prepare the couscous mixture: Combine water, orange juice, olive oil, vinegar, and a pinch of sea salt in a small pot and bring to a boil. Add the dried fruit and ginger, then let it simmer for about 1 minute.
How to cook the couscous: Pour the liquid mixture over the dry couscous and stir to eliminate any pockets of dry couscous. Cover the bowl with a plate or tea towel to trap the heat and allow the couscous to cook for 15 to 20 minutes.
How to mellow the flavor of the onion: Rinse the sliced onion under running water, then toss it with vinegar in a small bowl to mellow the flavor.
How to toast pine nuts: In a small pan over medium heat, toast the pine nuts until lightly golden and fragrant, tossing frequently to prevent burning.
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.
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
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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.
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Bring the mixture to a boil and add the dried fruit and ginger. Let simmer for about 1 minute.
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After a quick stir, pour the liquid mixture over the dry couscous. Stir just to eliminate any pockets of dry couscous.
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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.
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The couscous will cook by itself in about 15 to 20 minutes.
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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.
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In a small pan over medium heat, toast the pine nuts until lightly golden and fragrant, tossing frequently to prevent burning.
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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
Crucial Technique for Perfecting Orange, Apricot and Carrot Couscous
When toasting pine nuts, it's essential to keep a close eye on them as they can burn quickly due to their high oil content. Stir them frequently and as soon as they start to turn golden and release their aroma, remove them from the heat. They will continue to cook slightly from the residual heat. This will ensure perfectly toasted nuts that add a delicious crunch and flavor to your couscous.
Time-Saving Tips for Preparing This Couscous Recipe
Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.
Multitask: While the couscous is cooking, prepare the other components of the dish to save time.
Use a food processor: Utilize a food processor to quickly chop the carrots and onions for this recipe.
Batch cooking: Make a larger portion and store the leftovers for a quick and convenient meal later in the week.
Organize your workspace: Keep all the ingredients and utensils organized and within reach to minimize time spent searching for items.
Substitute Ingredients For Orange, Apricot and Carrot Couscous Recipe
- orange juice - Substitute with tangerine juice: Tangerine juice has a similar citrusy flavor and acidity that can replace orange juice in the recipe.
- dried apricots - Substitute with dried peaches: Dried peaches have a similar sweet and tangy flavor that can work as a substitute for dried apricots in the couscous recipe.
- carrot - Substitute with butternut squash: Butternut squash has a slightly sweet and nutty flavor that can complement the dish similarly to carrots.
How to Beautifully Present This Fruity Couscous Dish
Elevate the couscous: Gently fluff the couscous with a fork to ensure a light and airy texture. This will create a visually appealing base for the dish.
Garnish with carrot ribbons: Use the carrot ribbons to add a pop of color and freshness to the dish. Arrange them delicately on top of the couscous for an elegant touch.
Drizzle with a reduction: Create a reduction using a mix of orange juice and a touch of honey to add a glossy finish to the dish. Drizzle it artfully over the couscous for a burst of flavor and a polished presentation.
Sprinkle with toasted pine nuts: Scatter the toasted pine nuts over the couscous for a delightful crunch and nutty aroma. This will add a layer of sophistication to the dish.
Serve in individual ramekins: Portion the couscous into individual ramekins and then unmold them onto the plate for a refined and professional presentation.
Use edible flowers as a garnish: Introduce a touch of elegance by garnishing the dish with edible flowers, such as pansies or nasturtiums, for a visually stunning and gourmet presentation.
Incorporate microgreens: Sprinkle a few delicate microgreens over the couscous to add a burst of color and a hint of fresh, earthy flavor, enhancing the overall visual appeal.
Plate with precision: Pay attention to the placement of each element on the plate, ensuring a balanced and visually striking presentation that showcases the vibrant colors and textures of the dish.
Essential Kitchen Tools for Making Couscous With Oranges, Apricots, and Carrots
- Medium-sized bowl: A bowl of moderate size used for mixing ingredients or holding food items.
- Small pot: A cooking vessel with a capacity smaller than a regular pot, typically used for heating or cooking small quantities of food.
- Vegetable peeler: A kitchen tool designed for peeling the outer skin of vegetables or fruits.
- Plate or tea towel: A plate or a cloth used to cover the couscous and trap the heat for cooking.
- Small bowl: A container used for mixing or holding small amounts of ingredients.
- Small pan: A cooking vessel with a small capacity, typically used for toasting or heating small quantities of food.
Storing and Freezing Tips for Couscous With Oranges, Apricots, and Carrots
- To store leftover couscous, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the couscous for up to 3-4 days.
- When ready to eat, you can enjoy the couscous cold straight from the fridge or reheat it gently in the microwave or on the stovetop. If the couscous seems a bit dry, add a splash of orange juice or water to help revive its texture.
- For longer storage, you can freeze the couscous for up to 2-3 months. Transfer the cooled couscous to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
- To thaw frozen couscous, place it in the refrigerator overnight or for several hours until it's completely defrosted. Alternatively, you can reheat the frozen couscous directly in the microwave, stirring occasionally, until it's heated through and has a fluffy texture.
- If the thawed or reheated couscous seems a bit clumpy or dry, add a small amount of olive oil or orange juice and fluff it with a fork to help separate the grains and restore its moisture.
- To maintain the best flavor and texture of the apricots, carrots, and pine nuts in the dish, it's recommended to store any leftover couscous in the refrigerator and consume it within a few days rather than freezing it for extended periods.
How To Reheat Leftover Couscous
Reheat the leftover couscous in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent the couscous from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until heated through. The damp paper towel will help to steam the couscous and restore its fluffy texture.
For a stovetop method, place the leftover couscous in a saucepan with a splash of orange juice or water. Heat over medium-low heat, stirring frequently, until the couscous is heated through and has absorbed the liquid. This method will help to revive the flavors of the dried apricots, currants, and ginger.
To add a fresh twist to your leftover couscous, sauté some diced red onion and carrot in a pan with a little olive oil until softened. Add the leftover couscous to the pan and stir to combine. Cook until the couscous is heated through and the vegetables are tender. This will add a nice crunch and some extra nutrients to your reheated dish.
For a cold couscous salad, simply remove the leftover couscous from the refrigerator and let it come to room temperature. Fluff the couscous with a fork and add some freshly chopped herbs, such as parsley or mint, for a bright and refreshing flavor. You can also add some crumbled feta cheese or chopped nuts for extra texture and protein.
To reheat the couscous in the oven, preheat the oven to 350°F (175°C). Place the leftover couscous in an oven-safe dish and cover with foil. Bake for 10-15 minutes, or until the couscous is heated through. Remove the foil for the last few minutes of baking to allow any excess moisture to evaporate and to lightly toast the pine nuts on top.
Interesting Trivia About Orange, Apricot and Carrot Couscous
The combination of orange, apricot, and carrot in this couscous recipe provides a rich source of vitamins, minerals, and fiber. This dish is not only delicious but also packed with nutrients that are beneficial for overall health.
Is Making This Couscous Recipe at Home Cost-Effective?
The cost-effectiveness of this orange, apricot and carrot couscous recipe is quite favorable for a household. The use of affordable ingredients like couscous, carrots, and dried fruits makes it a budget-friendly option. The recipe offers a delightful blend of flavors and textures, making it a versatile and satisfying dish. The approximate cost for a household of four people would be around $10-$12, making it an economical choice. Considering the nutritional value, taste, and affordability, I would rate this recipe an 8 out of 10 for its cost-effectiveness and overall appeal.
Is This Couscous Recipe Healthy or Unhealthy?
This orange, apricot, and carrot couscous recipe is a nutritious and flavorful dish that offers several health benefits. The use of whole-wheat couscous provides a good source of fiber, which aids in digestion and promotes feelings of fullness. The combination of orange juice, apricots, and carrots adds a significant amount of vitamin C, vitamin A, and antioxidants to the dish, supporting a healthy immune system and overall well-being. The inclusion of healthy fats from olive oil and pine nuts helps with the absorption of fat-soluble vitamins and provides a satisfying mouthfeel.
To further enhance the nutritional value of this recipe, consider the following suggestions:
- Increase the variety of vegetables by adding diced bell peppers, zucchini, or cherry tomatoes to boost the fiber content and provide additional vitamins and minerals
- Replace the pine nuts with chopped almonds or walnuts for a dose of heart-healthy omega-3 fatty acids and vitamin E
- Experiment with different dried fruits, such as raisins or dried cranberries, to introduce new flavors and antioxidants
- Add a source of lean protein, like grilled chicken or chickpeas, to make the dish more satiating and balanced
- Reduce the amount of added salt and let the natural flavors of the ingredients shine through
Editor's Opinion on This Fruity Couscous Dish
This orange, apricot, and carrot couscous recipe is a delightful fusion of flavors and textures. The combination of orange juice, dried fruit, and ginger infuses the couscous with a sweet and tangy essence, while the addition of carrot ribbons provides a refreshing crunch. The toasted pine nuts contribute a nutty aroma and a delightful crunch, adding depth to the dish. The overall balance of flavors and the use of wholesome ingredients make this recipe a unique and satisfying choice for a light and flavorful meal.
Enhance Your Orange, Apricot and Carrot Couscous Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Enjoy This Couscous Dish
Appetizers and Desserts That Complement This Couscous Recipe
Why trust this Orange, Apricot and Carrot Couscous Recipe:
This recipe offers a delightful fusion of flavors and textures, combining the sweetness of orange juice and apricots with the earthy richness of whole-wheat couscous. The addition of carrot ribbons adds a refreshing crunch, while the ume plum vinegar and fresh ginger infuse the dish with a zesty kick. The use of extra-virgin olive oil and pine nuts provides a dose of healthy fats, making it a well-rounded and nutritious option. Trust in the harmonious blend of ingredients to deliver a satisfying and flavorful dining experience.
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