Orange Pistachio Couscous
- 1/4 cup shelled pistachios
- 1 1/2 cups whole wheat couscous, rinsed in cold water
- 1 1/2 cups boiling Magic Mineral Broth (page 54) or water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup chopped fresh mint
- 2 scallions, white and green parts, finely chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon orange zest
- 2 tablespoons extra-virgin olive oil
- 1/2 cup raisins
- Preheat the oven to 325F.
- Spread the pistachios in an even layer on a sheet pan and bake for 7 to 10 minutes, until aromatic and slightly browned.
- Let cool.
- Meanwhile, combine the couscous and boiling broth in a bowl, cover tightly with plastic wrap, and let sit for about 5 minutes, until the liquid is absorbed.
- Add the cumin, coriander, salt, and pepper and stir and fluff with a fork.
- Spread the couscous on a sheet pan, rake with a fork, and let cool to room temperature.
- Combine the couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins, and pistachios and mix well, then do a FASS check.
- You may need to add a pinch or two of salt, a squeeze of lemon, or a dash of olive oil to balance the flavors.
- Make this a meal in a bowl by adding 1 cup of cooked chickpeas when you stir everything together.
- This dish benefits from being made ahead of time.
- The flavor deepens as it sits.
- Store in an airtight container in the refrigerator for 4 days.
- (per serving)
- Calories: 265
- Total Fat: 10.3g (1.3g saturated, 5.9g monounsaturated)
- Carbohydrates: 40g
- Protein: 7g
- Fiber: 6g
- Sodium: 435mg
pistachios, whole wheat couscous, water, ground cumin, ground coriander, salt, freshly ground pepper, fresh mint, scallions, freshly squeezed lemon juice, freshly squeezed orange juice, orange zest, extravirgin olive oil, raisins
Taken from www.epicurious.com/recipes/food/views/orange-pistachio-couscous-379257 (may not work)