Saturday, October 30, 2010

Orange and Carrot Couscous

The original recipe called for pumpkins instead of carrots. But since the fate of my pumpkin was already decided, i had to make do with carrots.

I made half of the recipe and it was already a lot, so be warned if you are intending to make the entire thing!

Couscous with orange and carrot

1 1/2 cups (250g) Couscous
3 cups (750ml) water
750g pumpkin (or carrots), chopped coarsely
1 tbsp olive oil
2 medium brown onions (300g), chopped finely
2 cloves garlic, crushed
2 tsp grated orange rind
1/2 cup (125 ml) orange juice
1/3 cup (50g) coarsely chopped dried apricots
1/2 cup (80g) dry roasted almonds, chopped coarsely
1/4 cup (15g) thinly sliced fresh mint

1. combine couscous and the water in a medium bowl; stand about 15 minutes or until the water is absorbed

2. Meanwhile, boil, steam or microwave pumpkin (or carrots) until tender; drain.

3. Heat oil in large frying pan; cook onions and garlic, stirring over medium heat about 3 minutes or until tender and browned lightly.

4. Add rind, apricot, Couscous and pumpkin (or carrots); stir until heated through.Add salt to taste. Serve sprinkled with nuts and mint.


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