Ok, ok, so I  first saw this recipe on the back couscous box. But I've tweaked it and tested and tweaked it some more, and I think I made some improvements on the test-kitchen's formula. 

There are three things I like about this dish.

  1. The orange and paprika flavor makes it an especially accompaniment for white fish (try it with our tilapia recipe) as well as practically any meat you can think of... chicken, lamb, beef.
  2. The craisins play really well with the orange in the dish.
  3. This is one of those recipes that are a little off the beaten path so they appear to be really fancy. 

Warning: Making this dish without a zester can be tough. 

INGREDIENTS

  • 8 oz package of pearl couscous
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • zest of an orange
  • 2 tbsp minced garlic
  • 1 1/2 tbsp paprika
  • 1 teaspoon of thyme
  • bay leaf (optional)
  • 1/2 cup of craisins (or raisins)
  • salt to taste

Cook time

25 minutes

  • 10 minutes preparation
  • 15 minutes cooking

HARDWARE

  • medium pot
  • cutting board / knife
  • heavy spoon
  • citrus zester (or the fine side of a box grater, or a vegetable peeler in a pinch. Just avoid the bitter white orange pith)

method

  1. In a medium pot, over medium heat,  saute diced onion with olive oil, garlic, paprika, thyme and salt to taste.
  2. When onions are translucent, turn up heat and add couscous. Stir over high heat for two minutes to toast couscous somewhat. 
  3. Add 2 cups of water or whatever is dictated by the couscous package. 
  4. Salt water to taste. Your water should have salinity of a light broth. Add salt teaspoon of salt and check for taste. 
  5. Bring couscous to a boil and cook uncovered for 5 minutes, stirring occasionally.
  6. Apply for your James Beard award. 

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