Orange Pecan Couscous
- Yield 9 to 10 servings
No one can resist this refreshing, yet subtle, combination of citrus flavors that become even better after chilling overnight. Try this unique accompaniment with grilled chicken or pork.
- 2 cups chicken broth or vegetable broth
- 2 tablespoons butter
- 1 1/2 cups couscous
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- 1/2 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon sugar
- 1 tablespoon grated orange zest
- 1 cup chopped toasted pecans
- 2/3 cup chopped green onions
- 1/2 cup currants
- 1/2 cup finely chopped Italian parsley
- 1 can (14 ounce) mandarin orange segments, drained, or 2 cups fresh orange segments or halved seedless red grapes
- Bring the chicken broth and butter to a boil in a large saucepan. Stir in the couscous. Remove from the heat and let stand, covered, for 5 minutes.
- Fluff the couscous gently with a fork. Add the salt and pepper. Let stand until cool.
- Whisk the olive oil, orange juice, lemon juice, sugar and orange zest together in a small bowl. Toss with the couscous, pecans, green onions, currants and parsley in a salad bowl.
- Stir the orange segments gently into the salad. Serve cold or at room temperature.
Recipe reprinted with permission from the Palo Alto Auxiliary for Children, Tastes, Tales and Traditions (the Palo Alto auxiliary for Chidren, 2005)