This Recipe is part of the Dinner with a Twist Elegant Citrus Menu
I use dates to sweeten certain recipes with a natural flavour. They are a good source of protein and iron. Dried apricots and raisins work just as well.
Ingredients
2 Tbsp (30 mL) olive oil
1 small red onion, chopped
2 cloves garlic, chopped
1/2 cup (125 mL) dates, pitted and chopped
1/2 cup (125 mL) vegetable stock
1/2 cup (125 mL) orange juice
2 Tbsp (30 mL) orange zest
2 Tbsp (30 mL) lemon juice
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) sea salt
1/2 tsp (2 mL) ground black pepper
1 cup (250 mL) uncooked couscous
1/4 cup (60 mL) chopped fresh parsley
Directions
1. Heat the oil in a medium-sized saucepan. Sauté the onion and garlic for 2 minutes. Add the remaining ingredients, except the couscous and parsley. Bring to a boil; reduce to a simmer. Add the couscous. Cover, and remove the pot from the heat.
2. Let stand for 10 minutes, or until the couscous has absorbed the liquid. Mix in the parsley. Serve immediately.
Serves 2
Excerpted from The $10 Gourmet by Ken Kostick. Photography by Bob Barratt. Text copyright © 2009 by Ken Kostick. Photo copyright © 2009 by Bob Barratt. Excerpted by permission of Whitecap Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
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