Orange Cous Cous
A simple yet very tasty version of this Moroccan dish.
- Chop the ciboulette (or cilantro).
- Put the broth, orange juice and olive oil in deep pan, bring to boil.
- Add the orange peel.
- Put the cous cous in a clay pot. Pour the broth on top of the cous cous and move gently with the help of a fork making sure not to break the grains while allowing the cous cous to evenly absorb the liquid. Let it rest covered with an aluminum foil for a couple of minutes.
- Remove the foil, sprinkle ciboulette (or cilantro). Serve.
You can an also add vegetables, if you wish, following this recipe.
If you want to serve individual portions, you can rub butter on small porcelain ramekins, fill with cous cous gently pushing to even the surface. Turn over the ramekin on top a dish, gently tap the ramekin and remove slowly. The cous cous will have a perfect circle shape as shown on this picture below.
This orange cous cous is a simple and versatile side dish. The orange juice adds a sweet flavor to the cous cous which makes it very interesting. You can have it plain or with vegetables as a perfect side dish for fish, lamb stews or curries. By mixing it with sauteed shrimps you can turn into a main course.