Orange and lemon couscous
Instructions:
- 2 large oranges;
- 1 lemon;
- ¾ cup low-sodium chicken broth or vegetable broth;
- 1 tablespoon extra-virgin olive oil;
- ½ teaspoon fine sea salt;
- ¼ teaspoon freshly ground black pepper;
- 1 cup whole wheat couscous;
- 2 tablespoons finely chopped flat-leaf parsley.
- Finely grate the zest of 1 orange, and squeeze the oranges until you have about ¾ cup juice. Finely grate the zest of the lemon, and squeeze 1 lemon half to get 2 tablespoons juice. (Reserve the remaining lemon for another use). Whisk together the orange juice, lemon juice, and zest in a liquid measuring cup or small bowl.
- Bring the chicken broth, olive oil, salt, and pepper to a boil in a 2-quart saucepan. Remove the pan from the heat. Stir in the juice mixture and the couscous. Cover and let sit until the liquid is absorbed, about 10 minutes.
- Taste and adjust for salt and pepper. Fluff the grain with two forks, sprinkle with the parsley, and serve right away.