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Tuesday, May 11, 2010

Bizarre Couscous

This is really a side dish, but it is soooo unbelieveably good that I decided to post it on the main page where entrees go.  I pulled this recipe from the Sun-Sentinel in 2006.  This pairs nicely with fish, or seafood.  You could probably toss in cooked shrimp and make it an entree; I just haven't tried that yet.

Bizarre Couscous Ingredients:

1 (6.3oz) box dry Israeli couscous (giant pasta pearls.  don't get the small couscous)
1/3 C small-diced red onions
1/3 C small-diced red bell peppers
1/3 C small-diced yellow bell pepps
2 Tbsp chopped fresh cilantro
2 Tbsp chopped chives (or green onions)
1/2 C chopped pecans
1/2 C dried cranberries
1/2 C fresh orange juice
Salt & Pepper, to taste
3/4 C Citrus Vinaigrette (recipe below)

Citrus Vinaigrette Ingredients:

1/2 C fresh orange juice
2 Tbsp fresh lemon juice
2 Tsp light brown sugar
1 Small garlic clove, crushed
2 Tbsp rice or white wine vinegar
S & P, to taste
1/4 Tsp dry mustard
2 Tbsp soybean oil (I think I used EVOO instead)


Cook the couscous according to package directions.  Rinse well in a strainer under cool water.  Cool completely.
In a large mixing bowl, combine all Bizarre Couscous ingredients (except the vinaigrette).  Add the couscous and mix well. 
Add all vinaigrette ingredients and whisk until blended.  Stir into coucous mixture, cover and refrigerate 3 hours for flavors to blend.  Toss well before serving.

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