Citrus Olive Couscous
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Author Notes: It was impossible not to conjure up images of olive and citrus groves with this week's contest ingredients. I knew I wanted to bring them together over pasta. Which citrus fruit, which type of pasta, what other embellishment were the questions I had to work out. In the end after a few trials, going simple and keeping it pure gave the best results. - vegetarianirvana
Serves 3-4
- 1 tablespoon light olive oil
- 1 cup Israeli couscous
- 1 3/4 cup OJ, freshly sqeezed or store-bought (without pulp)
- 12 salty, pitted green marinated olives, divided
- 2 tablespoons finely minced sweet yellow onions
- Salt and pepper to taste
- A couple of sprigs of lemon thyme leaves (optional)
- Toast the couscous in 1/2 tablespoon of oil, till it turns nutty brown all over, 2 to 3 minutes. Add the orange juice and stir till the the liquid starts bubbling. Add the salt to taste (I added 1/2 teaspoon). Reduce the heat to a simmer, and put a tight fitting lid on the pot and cook for about 10 minutes. Halfway through, stir to release any couscous sticking to the bottom and cover again.
- While that is cooking, roughly chop 10 of the olives. To it add the finely minced onions, the remaining 1/2 tablespoon of oil and black pepper (I added almost 1/4 teaspoon). This is the dressing. Slice the remaining 2 olives into rings for final decoration.
- Once the couscous is cooked al dente, fluff it up so it doesn't stick together and add the dressing, mix well, adjust salt to taste. Add the olive rings and the lemon thyme leaves if using.
- The sweetness of the orange juice contrasts beautifully with the saltiness of the olives and I love the little lemony bursts from the thyme in every mouthful.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
Tags: cous cous
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3 months ago pamelalee
I fixed this for dinner tonight and added za'atar in place of thyme. I also sauteed the onion with the couscous. It was light and delicious!
3 months ago vegetarianirvana
I make this so often, next time with Za'atar it will be!
about 1 month ago QueenSashy
Za'atar is a great idea for this dish (and what a wonderful dish by the way). I am having a Middle Eastern themed dinner this Saturday and will be definitely making this one.
10 months ago Gwencooks
Wondering if I could use a little preserved lemon in this recipe?
10 months ago Ruby Claire
i used some preserved lemon in this today and it was lovely!!
over 1 year ago TheWimpyVegetarian
Made this tonight and piled it into the middle of a huge artichoke. Sooooo good. Thanks for a wonderful and easy recipe!!
over 1 year ago vegetarianirvana
Well, thank you for the wonderful serving idea.
over 1 year ago Julie Davi
This recipe is outstanding. I made it last night and had leftovers today and licked the plate!
over 1 year ago vegetarianirvana
Licking the plate is the ultimate in compliments! Thanks so much.
over 1 year ago Mr. Mike
I plan to try this with quinoa. Sounds like a winner, and the taste profile is right up our alley. Thanks!