For the Tuesday installment of the KEEPERS holiday recipe series, I’m sharing a couscous dish that combines ingredients that I think should always be found in your pantry—dried fruit, nuts, maple syrup, and couscous—along with orange juice and zest, which are terrific ingredients to use now when citrus is in season. When you combine all of these things, you’re creating a versatile meal that can work as a holiday side dish or a hearty vegetarian/vegan dinner, and any leftovers are also great for lunch the next day. I love how the warm couscous absorbs the vinaigrette and then compliments the different textures and tastes of the sweet and chewy fruit with the salty and crunchy nuts. So simple and nourishing and perfect for right now.
BASIC COUSCOUS
MAKES ABOUT 11/2 CUPS
3/4 cup couscous
1 cup low-sodium chicken broth or water
Salt
–Put the couscous in a medium bowl. In a very small saucepan, bring the broth and a pinch of salt to a boil over high heat, then pour it over the couscous. Tightly cover the bowl with plastic wrap and let stand until the couscous is tender and the broth is absorbed, about 5 minutes. Gently scrape and fluff the couscous with a fork and serve as is (stir in a little butter or olive oil, if you like) or continue with one of the following preparations.
COUSCOUS WITH DRIED CRANBERRIES, CASHEWS, AND ORANGE
SERVES 4
Basic Couscous (above)
Grated zest of 1/2 orange
2 tablespoons fresh orange juice
1 teaspoon maple syrup
1 tablespoon olive oil
Salt and pepper
1/3 cup dried cranberries
1/3 cup roasted cashews, coarsely chopped
2 scallions (white and pale green parts only), sliced on the diagonal
–Prepare the couscous as directed. Meanwhile, in a small bowl, whisk together the orange zest, orange juice, maple syrup, and oil, then season with salt and pepper.
— Pour the dressing over the warm couscous and gently toss to combine. Add the cranberries, cashews, and scallions and gently toss again. Check the seasonings and serve.
