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Pummelo Juice Couscous
By Chef Norman Van Aken


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