Orange Nut Couscous

Zuri is a family friend who contributed this recipe. Couscous is a mainstay of the Moroccan family and has become popular in American cuisine as well. The orange juice and spices used in this recipe are typical of the blend of interesting flavors used in Moroccan foods.

2 cups orange juice

1 teaspoon cinnamon

1⁄4 teaspoon cloves

1⁄4 teaspoon tumeric

1⁄3 teaspoon cayenne pepper

1 package instant couscous

1⁄2 cup raisins

1 medium onion

1 green pepper

1 tablespoon olive oil

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

1⁄2 cup almond slices

• Put the orange juice, cinnamon, cloves, tumeric, and cayenne pepper in a medium pot. Stir with a wooden spoon. Place the pot on medium-high heat to bring the mixture to a boil.
• Once the orange juice mixture boils, add the couscous and raisins. Stir. Cover the pan and turn off the heat. Let the couscous stand 10 minutes or until the juice is completely absorbed.
• Meanwhile, remove the papery skin from the onion. Using a cutting board, cut the onion in half. Lay each onion half flat on the cutting board and chop into small pieces.
• Cut the green pepper in half. Scoop out the seeds and cut the ribs out carefully with a knife, and discard.
• Lay the peppers flat-side down on the cutting board and cut into strips. Cut the strips into 1⁄4-inch pieces.
• Preheat a large frying pan over medium heat for 2 minutes. Add the olive oil.
• When the olive oil is heated up, add the chopped onions and peppers. Cook for 3 to 4 minutes or until tender. Turn off the heat. Cool for 10 minutes.
• Once the couscous is ready, put it into a large serving bowl. Add the cooled vegetables, salt, and pepper. Mix gently with a rubber spatula.
• Sprinkle the almond slices over the couscous and serve.

Time 40 minutes

Makes 4 servings