COUSCOUS WITH GINGER, ORANGE, ALMONDS AND HERBS

I made this couscous to go with the Salmon Panang. It is a great side to go with Asian dishes or it would be nice as a side to a simple sauteed chicken breast.

The couscous cooking.

The finished dish.



    COUSCOUS WITH GINGER, ORANGE, ALMONDS & HERBS

2 tablespoons  olive oil

1/2 medium  yellow onion, finely chopped (about 1/2 cup)

1 clove  garlic, finely chopped

2 tablespoons  finely minced fresh ginger

1 cup  fresh orange juice (about 3 oranges), strained

1 tablespoon  unsalted butter

9 ounces  (1-1/2 cups) couscous

1 teaspoon  kosher salt; more to taste

1/2 cup  slivered almonds, toasted

1/4 cup  chopped fresh flat-leaf parsley

1/4 cup  chopped fresh cilantro

  Zest from 1 orange

  Freshly ground black pepper

 In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat.  Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.

Serves 4-6

Recipe from  Fine Cooking Magazine