Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Whole Wheat Couscous with Golden Raisins

Share

Lobo
Moderator
Moderator

Posts : 19709
Thanked : 941
Join date : 2013-01-12

Whole Wheat Couscous with Golden Raisins

Post by Lobo on Thu Jan 21, 2016 2:01 am


Whole Wheat Couscous with Golden Raisins

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Tangy citrus, dried fruit and toasted pine nuts flavor this savory Middle Eastern salad, which is quick to prepare. Couscous, like pasta, is made from semolina and is available in many forms; choose the more nutritional whole-wheat version if you can find it.



  • Printer Friendly Version





  • 102

Ingredients:


  • 1 orange
  • 1/8 tsp. saffron threads
  • 1/4 cup (1 oz./30 g) pine nuts
  • 1 Tbs. olive oil
  • 1 1/2 cups (9 oz./280 g) whole-wheat couscous
  • 1/4 cup (1 1/2 oz./45 g) golden raisins
  • 2 cups (16 fl. oz./500 ml) water
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/2 cup (1/2 oz./15 g) fresh mint leaves, chopped
  • 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
  • Freshly ground pepper, to taste


Wine Pairing

This pairs well with rich, light medium-bodied white wines from our Wine Club.

Directions:

Remove 1 tsp. finely grated zest from the orange. Juice the orange and measure out 1/4 cup (2 fl. oz./60 ml) juice. (Reserve any extra juice for another use.) Set the zest and juice aside.

Put the saffron threads in a small, dry fry pan over medium heat and toast, shaking the pan constantly, until fragrant and a shade darker, about 1 minute. Immediately transfer to a small bowl and let cool, then crumble with your fingertips. Set aside.

In the same fry pan over medium heat, toast the pine nuts, stirring constantly, until lightly browned and fragrant, 3 to 5 minutes. Immediately pour onto a plate to cool. Set aside.

In a large heatproof bowl, drizzle the olive oil over the couscous and stir to coat well. Scatter the raisins on top.

In a small saucepan over high heat, bring the water to a boil. Stir in the saffron, salt and cinnamon and pour over the couscous. Cover the bowl tightly with aluminum foil and let stand until the couscous is tender and the liquid is absorbed, about 5 minutes.

Remove the foil and fluff the couscous with a fork to separate the grains. Stir in the mint, pine nuts, orange zest, orange juice and lemon juice. Season with pepper and serve immediately. Serves 4.

Adapted from Williams-Sonoma Healthy in a Hurry, by Karen Ansel, MS, RD and Charity Ferreira (Weldon Owen, 2011).

    Current date/time is Fri Jan 20, 2017 3:43 am