- 2 Tbl olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 C)
- 1 clove garlic, finely chopped
- 2 Tbl fresh ginger, finely minced
- 1 C fresh orange juice (about 3 oranges), strained
- 1 Tbl unsalted butter
- 1-1/2 C whole wheat couscous
- 1 tsp kosher salt; more to taste
- 1/2 C slivered almonds, toasted
- 1/4 C fresh flat-leaf parsley, chopped
- 1/4 C fresh cilantro, chopped
- Zest from 1 orange
- Freshly ground black pepper
- In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat.
- Add the onion and cook, stirring frequently, until soft but not browned, 8-10 min.
- Stir in the garlic and ginger and cook for 2 minutes.
- Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 minutes, stirring as needed to prevent the juice from caramelizing.
- Add 2 cups of water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 minutes. With a fork, fluff the couscous.
- Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.
- In a saucepan, bring 2 ¾ cups of water (or broth) to a boil.
- Add ¼ teaspoon of salt and stir.
- Add 1 ½ cups of couscous and remove from heat and allow to sit for about 5 minutes. Couscous should be light and fluffy, not gummy. Be sure to allow the couscous to absorb the water.