Some things are so simple, it's hard to believe they taste as good as they do. Fresh, in-season fruits and vegetables are one such example. I would submit that this dish is another.
It is, in truth, the fruit and vegetables that makes this couscous sing. Sweet from the orange and peppered with variety from the vegetables, this is a dish that highlights how good food can also be simple food. Every mouthful delivers taste and nutrition in beautiful harmony.
If you wanted something with more protein, substituting quinoa for the couscous would be a nice alternative, and something I'm keen to try myself in future. Other nuts can also stand in for the almonds, or you could use chickpeas instead. Just don't leave out the orange juice...I'm calling that essential.
Orange and almond couscous
Serves 1 as a main or 2-3 as a side
1/2 cup couscous
Juice and pulp of one orange (mine yielded 1/3 cup juice)
1/2 zucchini, chopped
1 small carrot, chopped
1 stick celery, chopped
Handful of almonds
Water, extra, for cooking
Add the couscous to a medium saucepan along with the orange pulp. In a measuring cup, top up your orange juice with water to give 1/2 cup of liquid and then add to the couscous. Bring to the boil.
When the couscous has reached boiling point, reduce heat to low, add the chopped vegetables, and allow to simmer covered for 1-2 minutes. Then turn off heat altogether, stir, and allow to stand covered for an additional 2 minutes.
Top with almonds and serve.
It's a bit like eating sunshine.
Submitted to Ricki's Wellness Weekend 8th to 12th August 2013 and Healthy Vegan Friday #55.
What is your favourite way to make couscous?