- Rating:
- Servings:
- Difficulty:
- Total Time:
- Recipe By:
- Norman Van Aken
Ingredients
- 2 cups Water
- 1 cup Couscous
- 1/2 Organic Oranges zest minced
- 2 teaspoons Cumin Seed toasted and ground
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Chives (fresh) chopped
- 1 tablespoon Mint (fresh) chopped
- 1/2 cup Pummelo Juice (fresh)
- Salt and Fresh Ground Black Pepper to taste
Directions
Bring the water to a boil and remove from heat. Stir in the couscous and orange zest. Let stand, covered, for 5 minutes. Add the cumin, oil, chives, mint, and pummelo juice and gently fluff together with a fork so the delicate grains of the couscous are not mashed. Season with salt and pepper.
Note:
This side dish can be served hot or cool, and is best presented in a mold. Just lightly oil a ramekin or small cup, pack with the cooked couscous, and invert onto serving plates
