The Pioneer Woman Tasty Kitchen
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Moroccan Orange Couscous

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

If I close my eyes and slowly inhale the spicy citrusy scent, I’m suddenly in an exotic land far, far away.

Ingredients

  • ½ cups Sliced Almonds
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Ground Ginger
  • ¼ teaspoons Ground Cloves
  • ¼ teaspoons Cinnamon
  • ¼ teaspoons Turmeric
  • 1 pinch Cayenne Pepper
  • ¼ cups Olive Oil
  • 1-½ cup Finely Chopped Red Onion
  • 1 whole Red Bell Pepper, Stem And Seeds Removed Then Chopped
  • 1 whole Yellow Bell Pepper, Stem And Seeds Removed Then Chopped
  • 5 cloves Large Garlic Cloves, Minced
  • ½ cups Golden Raisins
  • 1 teaspoon Kosher Salt
  • 14-½ ounces, weight Canned Garbanzo Beans, Rinsed And Drained
  • 1-½ cup Chicken Broth
  • 2 whole Large Oranges, Zest And Juice (Keep The Zest And Juice Separated)
  • 2 cups Couscous
  • 11 ounces, weight Canned Mandarin Oranges, drained
  • ¼ teaspoons Freshly Ground Black Pepper
  • ¼ cups Chopped Fresh Mint
  • ½ cups Chopped Fresh Cilantro
  • Fresh Orange Slices, To Squeeze Over Individual Portions

Preparation

In a large saucepan over medium heat, toast the almonds, stirring frequently, just until lightly browned and fragrant. Then remove almonds to plate to cool.

Return saucepan to medium heat. In a small bowl, combine the cumin, ginger, cloves, cinnamon, turmeric, and cayenne. Add mixed spices to the saucepan and gently toast until fragrant, only about 30 to 60 seconds. Take care to not let the spices scorch. Then stir in oil, onion, red and yellow peppers, and garlic, and cook until veggies are softened, about 8 to 10 minutes.

Stir in raisins, salt, garbanzo beans, chicken broth, and orange juice. Turn heat to high and bring to a boil. Then stir in the couscous and remove saucepan from heat. Cover saucepan with lid and let it stand 5 minutes. Fluff with a fork. Let it cool to room temperature, fluffing periodically, and then stir in orange zest, Mandarin oranges, black pepper, mint, and cilantro. Refrigerate 1 to 2 hours or overnight.

Serve with fresh orange slices, to be squeezed over individual portions and the toasted almonds.

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Avatar of amsorenson

amsorenson on 2.8.2013

I loved this. My kids not so much. But, hey, they’re kids:) I liked it better hot than cold. But yummy either way.

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