I just returned from a girls’ getaway weekend with my best friend. It was a fantastic, relaxing weekend – just what the doctor ordered. So since I’m stuffed from a weekend of wining and dining on some really good eats, my camera is still broken and I’m in need of some quality time with the family (Oh, how I missed Mr. N and Miss A – dad too of course!), I’m going to keep this one short and sweet.
This is the recipe for the Cumin Couscous we made and used to fill our pitas alongside the chicken (which I’ll post tomorrow). I found the recipe at Tour Egypt and adapted it slightly due to the fact currants aren’t available right now. The couscous would also stand on its own and is a wonderfully sweet complement to a spicy dish.
1 cup of water
1 cup of couscous
1/2 cup of golden raisins
2 teaspoons of olive oil
1 small onion, chopped
2 cloves garlic, minced
1 T fresh ginger, grated
1 t cumin
1 T fresh cilantro
Zest of one orange
Bring the water to boil in a sauce pan. Stir in the couscous and raisins and let sit for five minutes, covered. In a skillet heat the oil, onion, garlic and ginger over medium-high heat. Sauté for 3 minutes. Add the cumin and sauté for another minute. Next add the couscous to the skillet and mix all together. Turn the heat to low and add the orange zest and cilantro. Serve as a side dish or inside pitas as a main course.
Dad and Miss A gave the couscous 2 spoons. Mr. N and I both gave it 3 spoons. I particularly liked it in the pita with the chicken and would love to try it again with currants when they are available.
Print this recipe: Cumin Couscous