Citrusy Couscous

This couscous recipe is great with my winter vegetable tagine. I got this from Fine Cooking Magazine issue #75 on page 43. I've also served this as an accompaniment to grilled chicken or fish. I interchangeably use tomatoes and red peppers (the pictures use tomatoes in it, I run out of pepper lol). I modified it a little bit by using turmeric instead of saffron (it's expensive) and I skip the harissa if I serve it with my vegetable tagine. If you like your food extra spicy, by all means use harissa or tabasco.

Citrusy Couscous

2 cups vegetable broth, low-salt chicken broth, or water

1-1/2 tsp. sweet paprika

1 tsp. turmeric

Kosher salt and ground white pepper

1/4 cup plus 3 Tbs. extravirgin olive oil

1 small yellow onion, cut into small dice

1 small red bell pepper, seeded and cut into small dice

1 cup couscous

1/2 tsp. finely grated orange zest

1/4 cup fresh orange juice

1/2 cup thinly sliced scallions

1/2 cup sliced almonds, lightly toasted

1/4 cup dried currants

1/4 cup coarsely chopped fresh flat-leaf parsley

In a medium saucepan, bring the broth or water, paprika, turmeric (or saffron if using), 3/4 tsp of harissa or hot sauce if using, 1/2 tsp. salt, and a pinch of white pepper to a boil over medium heat. Cover and reduce the heat to low to keep the broth at a simmer. Taste and adjust the seasonings.

Meanwhile, heat 1/4 cup of the olive oil in a large sauté pan over medium heat. When the oil is hot, add the onion and red pepper and cook until the vegetables are soft but not browned, 8 to 10 min. Add the couscous and stir to coat the grains with oil. Remove the pan from heat. Add the simmering liquid to the couscous and stir to evenly distribute the liquid. Cover the pan and let it sit until all the liquid is absorbed and the couscous is tender, 5 to 7 min. Remove the lid and fluff the couscous with a fork. Set aside to cool for 15 min.

Whisk the remaining 3 Tbs. olive oil with the orange zest, orange juice, and 1/2 tsp. salt. Toss with the couscous. Let cool completely and then transfer to an airtight container or a bowl covered with plastic wrap and refrigerate. Put the scallions, almonds, dried currants, and parsley in a separate container and refrigerate.

Just before serving, stir the scallions, almonds, currants, and parsley into the couscous. Taste and adjust the seasonings as needed.

Yields: 6 servings