Orange Pistachio Couscous

Name: Orange Pistachio Couscous
Yield: serves 6
Ingredients: 1/4 cup shelled pistachios; 1 1/2 cups whole wheat couscous, rinsed in cold water; 1 1/2 cups boiling Magic Mineral Broth (page 54) or water; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon sea salt; 1/8 teaspoon freshly ground pepper; 1/2 cup chopped fresh mint; 2 scallions, white and green parts, finely chopped; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons freshly squeezed orange juice; 1 tablespoon orange zest; 2 tablespoons extra-virgin olive oil; 1/2 cup raisins

December 9, 2011

Surprisingly, this couscous recipe has its origins in Italy. I was in Sicily, deep in the land of linguini, when out came couscous as part of our meal. “Couscous?” I thought. “That’s Moroccan, not Italian.” Well, it turns out that every invading army passing through Sicily left a bit of its cuisine behind. And couscous, despite the exotic name, is actually a tiny, beadlike pasta. I love it because it’s easy to prepare—no huge pots of boiling water necessary, just a little steam or hot broth and, in 10 minutes, voila! It’s also so soft and delicious in the mouth, like a gentle massage. Pistachios are my secret ingredient here. Most people think of them as something you only see at a ballgame or in ice cream, but their buttery texture, great vitamin content, and wonderful pale green coloring make them a great choice anytime. I love to put a dollop of Sweet and Savory Yogurt (page 189) on top of this dish. This recipe works beautifully with a drizzle of Moroccan Pesto (page 186).

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