Spring is almost here and we seem to crave lighter tastes.
I came across this recipe by Jessica Porter “The Healthy Hip Chick” who said it was a popular dish when she worked as a private chef for celebrity clients. Well, that seemed to intrigue me. What do celebrities enjoy?
So I gathered the ingredients.
I must admit that previously when making couscous I purchased one of those boxes with all the ingredients in a little packet. I’m not sure I even realized there was a whole-wheat couscous.
Well, there is – I found it in the bulk section at Wegmans.
If you’ve never used Umeboshi vinegar it’s wonderful. It’s sometimes called Ume Plum Vinegar. I like Eden’s Organic.
This dish was so easy to assemble that I will never go back to the prepackaged couscous again. You will taste the freshness.
By the way, the flavors of this recipe go perfectly with shrimp or fish.
So try it out and let me know what you think.
Couscous with Apricots and Orange juice
- 1 cup whole-wheat couscous
- ½ cup water
- 1 cup fresh organic orange juice
- ¼ cup extra virgin olive oil
- 4 ½ tsp Umeboshi vinegar (made from Japanese pickled plums) Set the ¼ tsp aside for the onion at the end of the recipe.
- ¼ tsp sea salt
- 6 dried apricots, thinly sliced (about ¼ cup)
- 2 Tbsp dried currants
- 2 tsp grated fresh ginger
- ¼ medium sized red onion, diced (about ½ cup)
- 3 Tbsp toasted pine nuts (you don’t have to toast them but once you’ve tried them this way, there’s no going back)
- Measure couscous & set aside.
- In a pot, combine water, orange juice, oil, and 4 tsp of the vinegar and the salt.
- Bring this to a boil and add the dried fruit and ginger.
- Let simmer for about 1 minute.
- Add the couscous and stir briefly. Make sure the couscous is covered by the liquid.
- Cover the pot, remove from heat and let sit for 15 to 20 minutes. The couscous will cook by itself.
- In a smaller pot, bring 1 cup of water to a boil and drop in the diced onion.
- Let the onion boil for about 20 seconds.
- Remove the onion with a slotted spoon or mesh strainer.
- Add ½ tsp of the Umeboshi vinegar to the onion and mix to bring out its red color.
- When the couscous is cooked, fluff it with a fork, and then add the onions and the pine nuts.