I am trying to use food I have in the house, instead of just running off to the Supermarket everyday.
There is lots of goodies in the pantry and the freezer
Its a lovely day and a nice fresh Citrusy Couscous seemed like a good idea for lunch.
Once Upon A Feast 's weekly event Presto Pasta Nights. This time the event is being hosted by Simona at Briciole click here to visit Simona's blog
There were some blanched almonds in the freezer, an orange and celery in the fridge...sultanas, onions and couscous in the pantry. Plus fresh herbs from the garden.
That will do.
I like the instant Couscous, it is so simple and you can make a meal less than 20 minutes.
Fresh, fragrant and fast.
You can change the quantities, I used what I had.
In the dressing, I added a little Cider Vinegar, just for some extra acid to boost the orange juice
1 tablespoon butter
1 onion, finely chopped
1 stick celery, finely chopped
2 cups boiling chicken stock (I used a stock cube)
1 cup instant Couscous
Zest of 1 orange
Handful each of parsley, mint and chives
2 tablespoons blanched almonds toasted in a pan, then roughly chopped
2 tablespoon sultanas
Juice 1/2 medium orange
1 teaspoon cider vinegar
2 tablespoons Extra Virgin Olive Oil
Sea salt and freshly ground black pepper
Melt butter in a saucepan
Add onion and celery
Saute gently till soft
Add boiling chicken stock
Bring back to boil
Turn heat off
Add Couscous and stir
Cover and leave for about 10 minutes
Toast the almonds gently, then chop
Zest the orange
Chop the herbs
and make the dressing.
Just add all of the ingredients and stir well.
Taste and adjust seasoning if necessary.
A lovely light lunch.