Please welcome new contributing writer, Andrea Green. I love this quick side dish. Sides are one thing that I tend to neglect. This one is easy and I love that leftovers can double for lunch the next day.
I love couscous! Any side dish that can be prepared in 10 minutes has my undying devotion. But, I’ll admit that it can be pretty plain on it’s own. So I like to add all kinds of veggies, nuts and dressings to my couscous – like in this Orange Curry Couscous. It is one of my absolute favorite ways to dress up plain couscous. Plus, you can use it as a side dish for dinner, then use any leftovers the next day for a delicious lunch!
Orange Curry Couscous
- 2 cups water
- 1 1/2 cups couscous
- 1/4 c rice vinegar
- 2 tablespoons minced garlic
- 2 tablespoons grated orange rind
- 1 tablespoon honey
- 2 teaspoons cinnamon
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup fresh parsley chopped
- 1 cup green onions chopped
- 1/2 cup slivered almonds
- 1 cup currants
- 1/2 cup frozen peas thawed
- In a saucepan, bring the water to a boil. Add the couscous and stir. Cover, remove from heat, and let stand for 10 minutes.
- While the couscous is standing, process the vinegar, garlic, orange zest, honey, cinnamon, curry powder and salt in the blender. Continue to process while adding the canola oil through the top of the blender.
- When the couscous is ready, fluff it with a fork.
- In a large bowl, mix together the cooked couscous, dressing, parsley, green onions, slivered almonds, currants, and peas. Serve immediately.
This post is linked to Finding Joy in My Kitchen.
Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.