About a year ago the Florida Department of Citrus sponsored a "Back to the Grove Recipe Contest." The only requirement was that the recipe use a cup of Florida orange juice. How hard could that be? I, and lots of other amateur recipe developers, decided to go for the Florida gold. I worked diligently on a recipe that I hoped would take the prize. That, alas, was not the case, but I was so intrigued by the recipe that did win that I decided to make it. To my surprise, my husband, who is not a fan of couscous, liked the dish. The couscous had the added advantage of being table ready in ten minutes. This is a boon for busy cooks and it's a great accompaniment for plain grilled meat or poultry. It's also fancy enough to serve to guests. This is simple to do, inexpensive to make and a treat for tired palates. If you like couscous give this a try.
Orange Couscous with Cinnamon Vinaigrette
1 cup orange juice
1/4 teaspoon salt
1 cup couscous
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 teaspoon cinnamon
1/3 cup golden raisins
1/2 cup chopped macadamia nuts or almonds
1/2 cup chopped scallions (white and tender green)
1) Place orange juice and salt in a 2-quart saucepan. Bring to a boil; stir in couscous. Remove pan from heat. Cover; let stand for 5 minutes. Remove lid and fluff with a fork. Set aside.
2) Meanwhile, place olive oil, vinegar and cinnamon in a jar with a lid. Cover and shake until emulsified. Set aside.
3) Add raisins, nuts and scallions to couscous. Add vinaigrette and stir gently until combined. Pack into molds if desired. Serve at room temperature. Yield: 4 servings.
Recipe developed by Kelly Boe for the Florida Department of Citrus.