Citrus Israeli Couscous

 

Couscous is delicious, versatile pasta, made of tiny grains of dough. It emanates from Morocco and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. It most commonly accompanies a stew or savory sauce much as rice does in other cultures. Most couscous is made of wheat flour but there are varieties made of barley and corn.  The recipe below was provided by and served at our Grand Opening by Chef Nikki Heaps.

Ingredients:

  • 1 tablespoons Oliana Blood Orange 1 tablespoons Persian Lime Oil, plus more as needed
  • 2 cups Israeli couscous
  • 1/4 cup shelled unsalted roasted pistachios, coarsely chopped
  • 2 1/4 cups hot water
  • Kosher salt and freshly cracked black pepper
  • 6 dried Turkish apricots, chopped
  • 2 scallions, sliced
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Preparation

Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer cover, and cook until the liquid is absorbed, about 10 minutes.

Remove the lid, stir in the Apricots  and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more Oliana blood orange olive oil drizzled over the top.

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