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
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.
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