Couscous is a wheat-based grain that is commonly used in Mediterranean cooking. It cooks quickly and can be used in side dishes, soups or cold salads. The Moroccan spices and citrus dressing bring this whole grain to life, while the toasted nuts and dried fruit add texture. This recipe can easily be transformed into a main dish by your favorite pulse, which provides additional protein and fiber.
- 1/4 cup shelled pistachios
- 1 ½ cups whole wheat couscous
- 1 ½ cups vegetable broth or water, boiling
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/8 tsp ground pepper
- 1/2 cup fresh mint, chopped
- 2 scallions, finely chopped
- 2 Tbsp lemon juice
- 2 Tbsp orange juice
- 1 Tbsp orange zest
- 2 Tbsp olive oil
- 1/2 cup raisins, currants or chopped dates
- Preheat oven to 350ºF. Spread the pistachios in an even layer on a sheet pan and bake for 5-7 minutes, until aromatic and slightly browned. Let cool.
- Bring the broth or water to a boil. Add couscous. Cover, remove from heat and let stand 5 minutes, until liquid is absorbed. Add the cumin, coriander, salt and pepper; stir. Fluff with a fork. Let cool slightly.
- In a serving bowl, combine the cooked couscous, mint, scallions, lemon juice, orange juice, orange zest, olive oil, raisins and pistachios. Mix well. Season to taste.
The Cancer Fighting Kitchen by Rebecca Katz