Citrus Couscous

I've had a few boxes of plain couscous in the cabinet for a while now.  Previous attempts at using it wasn't greeted by much enthusiasm from anyone but myself. In an effort to start clearing my pantry out, I searched for a recipe to see how I could use some up.   

I settled on this recipe from Cooking Light but played a little loosey-goosey with it.  I don't ever remember to buy green onions so I substituted dried chives, about a tablespoon.  I also used dried parsley, about 3/4 of it stirred into the mixture when it called for it, and the rest over the top when it hit the plates.    

I used half the zest from the orange, next time I'd use it all.  I used 2T of lemon juice, because I didn't want the rest to go to waste.  Normally I'd pour any leftovers into an ice cube tray, freeze completely and then put it in a zip top bag, but my freezer is packed right now.

I had put a little spoonful on my son's plate, expecting it to be pushed around and not eaten.  Not only was I wrong, he asked for more. Victory!  He asked for a little butter to be added to his, and I added a teaspoon to my serving as well.  Simple, and a nice change of pace from the rice we've eaten a lot of this summer!

                     

Citrus Couscous

Author: Jolene's Recipe Journal

Ingredients

• 1 1/4 cups water
• 3/4 cup uncooked couscous
• 1T dried chives
• 1 tablespoon dried parsley (divided)
• 2 tablespoons orange juice
• 1 teaspoon grated orange rind
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a medium saucepan, bring water to a boil. Slowly stir in couscous.
2. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork.
3. Stir in the remaining ingredients, reserving a little parsley for sprinkling on top after it's plated.

Notes

Source: Cooking Light

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Side dishes

American