Orange and Dried Apricot Couscous


The bowl that this couscous is presented in is another great piece that I found at the antique market my mom and I like to go to on weekends. I got 2 of them for only $20 and I've already gotten so much use out of them. Any sort of side dish looks beautiful when served out of these great bowls.


This bright and colorful couscous side dish could not look prettier against the blue of the bowl. As great as it looks, it tastes that much better. This dish is made slightly sweet from fresh orange juice, dried apricots and raisins. A little bit of apple cider vinegar is added to cut the sweetness just a tad, so that it is not overly sweet.


This dish is also loaded with nutrients from the bright orange ingredients used in it. First off, I used whole wheat couscous to make this dish extra healthy. The orange juice, apricots and carrots are all orange foods that are loaded with beta carotene, vitamin A, and vitamin C. The high nutritional value of this dish gives you an excuse to go back for that extra bite or two!


I am planning on enjoying the leftovers of this couscous dish tonight. I served it with this tandoori lamb meatloaf. If you have never cooked with lamb before I definitely recommend trying this meatloaf as your first lamb dish. It is so easy to make because you just throw all of the ingredients in a bowl, mix and bake. The couscous goes perfectly with the meatloaf and the dinner as a whole is so flavorful and nutritious. Enjoy!


Orange and Dried Apricot Couscous:
(recipe slightly adapted from: http://cookieandkate.com)

1 cup whole wheat couscous
1/2 cup water
1 cup fresh squeezed orange juice (about 2 large oranges)
1/4 cup extra virgin olive oil
4 teaspoons apple cider vinegar
salt
10 dried apricots, thinly sliced
2 tablespoons raisins
1 medium carrot, peeled
1/4 cup pine nuts, toasted
  1. Pour the couscous in a medium bowl and set aside. In a medium saucepan combine the water, orange juice, olive oil, vinegar and a pinch of salt. Bring to a boil and add in the apricots and raisins. Let simmer for one minute.
  2. Pour the liquid over the couscous and stir to combine. Peel strips of the carrot over the couscous and mix to combine. Cover the bowl with a towel or plate and allow the couscous to cook for about 10-15 minutes, until the liquid is absorbed.
  3. Once the couscous is cooked, stir in the pine nuts. Serve warm or cold.

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