Middle Eastern Inspired Citrus Couscous
Prep Time
Cooking Mode
1 cup Compliments Vegetable Broth
2 tbsp orange juice and 1 tsp (5 ml) (6g) zest
1 tbsp Lemon Juice and 1 tsp (5 ml) (3g) zest
1 tbsp Compliments Extra Virgin Olive Oil
1 cup couscous
2 large oranges, peeled, segmented, halved, cut in 1/4rs
3 tbsp finely diced shallot
½ cup finely diced cucumber
½ cup Hirro Cherry Tomatoes, cut in 1/8ths
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
½ cup pomegranate arils, divided
¼ cup chopped roasted pistachio nuts, divided
1 tsp Za’atar seasoning, divided
¼ tsp Salt
¼ tsp Pepper
1 cup Compliments Vegetable Broth
2 tbsp orange juice and 1 tsp (5 ml) (6g) zest
1 tbsp Lemon Juice and 1 tsp (5 ml) (3g) zest
1 tbsp Compliments Extra Virgin Olive Oil
1 cup couscous
2 large oranges, peeled, segmented, halved, cut in 1/4rs
3 tbsp finely diced shallot
½ cup finely diced cucumber
½ cup Hirro Cherry Tomatoes, cut in 1/8ths
2 tbsp chopped fresh parsley
2 tbsp chopped fresh mint
½ cup pomegranate arils, divided
¼ cup chopped roasted pistachio nuts, divided
1 tsp Za’atar seasoning, divided
¼ tsp Salt
¼ tsp Pepper
Directions
1Bring the vegetable broth, orange juice, lemon juice and olive oil to a boil in a small saucepan over high heat. Remove from the heat, stir in the couscous, cover and let sit for 5 mins. Fluff with a fork to separate the grains and set aside to cool to room temperature, while you prepare the remaining ingredients.
2Transfer cooked couscous to a large mixing bowl, add the orange zest, lemon zest, orange segments, shallot, cucumber, tomatoes, parsley, mint, half the pomegranate arils, half the pistachios and half the za’atar. Season with salt and pepper, then mix gently to dress evenly.
3Transfer the middle eastern inspired couscous to a serving platter, top with the remaining pomegranate arils, chopped pistachios, and za’atar. Drizzle with additional olive oil if desired, serve and enjoy.
Disclaimer
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Personal Note
Personal Note
