Orange Pecan Couscous
- Yield: 9 to 10 servings
- 2cups chicken broth or vegetable broth
- 2tablespoons butter
- 1 1/2cups couscous
- 1teaspoon salt
- 1/2teaspoon pepper
- 1/2cup olive oil
- 1/2cup freshly squeezed orange juice
- 1/2cup freshly squeezed lemon juice
- 1teaspoon sugar
- 1tablespoon grated orange zest
- 1cup chopped toasted pecans
- 2/3cup chopped green onions
- 1/2cup currants
- 1/2cup finely chopped Italian parsley
- 1can (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)