Recipe Index
1 cup of couscous grains
1 cup of chicken broth
1/2 cup of Orange Juice
1 teaspoon of smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground ginger (fresh or dry)
small bunch of freshly chopped cilantro
small bunch of freshly chopped parsley
roasted vegetables
zest and juice of half a lemon
1 tablespoon olive oil
For the Roasted Vegetables
1 Small zucchini
1 small budle of Asparagus
1 whole sweet onion
1 sweet pepper
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 knob of giner
2 cloves of garlic
about 4 sprigs of cilantro
1 teaspoon freshly chopped oregano
1 teaspoon of fresh thyme
1 tablespoon olive oil
Directions
We will start with the roasted vegetables first.
Pre heat your oven to 400 F.
Wash and Chop all veggies into 1 inch cubes.
Place all your chopped veggies on a baking tray and spread them out.
Add the olive oil and the salt, black pepper and paprika to the vegetables.
In a food processor, add the garlic, ginger, thyme, oregano and cilantro and process into a paste.
Add this mixture to the vegetables and toss everything together.
Place in the oven and roast for 12 minutes.
Now let us focus on the Couscous
Place the chicken broth and the orange juice on the stove. Bring to a gentle boil.
Chop and prepare your spices and herbs while the broth is on the stove.
Put the dry couscous in a non-reactive heat proof dish. Add the cumin, paprika, ginger and salt to the couscous and mix together.
Add the broth and the orange juice mixture to the bowl with the couscous and the spices.
Cover tightly with plastic wrap and set aside for 8 – 10 minutes.
Remove the cover from the couscous and add the cilantro, parsley, olive oil, lime juice and zest. Add the roasted vegetables that we made and fluff with a fork. Be gentle so as to not break up the vegetables.
This couscous goes great with fish…of any kind really. Enjoy.
