This was my first attempt/first time having couscous. I had been wanting to try for a long time and when I saw this recipe I knew this would be a good opportunity to try the recipe out. However, I wasn’t a fan of the recipe. I thought it was too much citrus for my liking and I overall didn’t enjoy the taste of couscous. It was easy to make it just wasn’t for me. Maybe you will like it more than me though!
I altered the recipe a tad so please visit the original website if your interested in adding olives to the recipe. Click here to view
This recipe serves 3-4
- 1 tablespoon light olive oil
- 1 cup Israeli couscous
- 1 3/4 cup OJ, freshly sqeezed or store-bought (without pulp)
- 2 tablespoons finely minced sweet yellow onions
- Salt and pepper to taste
- A couple of sprigs of Rosemary leaves (optional)
- Toast the couscous in 1/2 tablespoon of oil, till it turns nutty brown all over, 2 to 3 minutes. Add the orange juice and stir till the the liquid starts bubbling. Add the salt to taste (I added 1/2 teaspoon). Reduce the heat to a simmer, and put a tight fitting lid on the pot and cook for about 10 minutes. Halfway through, stir to release any couscous sticking to the bottom and cover again.
- While that is cooking, add the finely minced onions, the remaining 1/2 tablespoon of oil and black pepper (I added almost 1/4 teaspoon).
- Once the couscous is cooked al dente, fluff it up so it doesn’t stick together and add the dressing, mix well, adjust salt to taste. Add Rosemary
- The sweetness of the orange juice contrasts beautifully with the saltiness of the olives and I love the little lemony bursts from the thyme in every mouthful.