I have been really digging couscous lately. Between the fluffy texture, easy and quick preparation, and it’s ability to pair well with so many dishes, it s quickly moving up the line as one of my favorite sides. It pairs especially nice with fruit in my opinion and I love the combination of cranberries, oranges, and a touch of ginger in this recipe. It can be eaten hot or cold and will keep for a few days in the fridge. I like to wrap the leftovers up in lettuce leaves and add some leftover chicken or shrimp.
Cranberry Orange Couscous
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Zest the orange. Bring water, juice from the orange, and zest from the orange to a boil. Add the couscous and turn off the heat. Cover and let sit for 10-15 minutes until fluffy.
When the couscous is ready, stir in the remaining ingredients. Season with salt and pepper.
If you want the orange flavor to be more subtle, use less orange zest.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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